Risotto With Asparagus And Ricotta Salata

• 4 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cups arborio rice
• 1 cup dry white wine
• About 7 cups hot chicken stock
• 1 pound asparagus
• 1 cup fresh green peas, shelled
• 1 tablespoon freshly grated Parmesan (plus more for passing at the table)
• Coarse sea salt and freshly ground pepper to taste
• 1/2 pound ricotta salata cheese

1. In a heavy skillet, heat three tablespoons butter and add the shallots.
2. Cook until soft.
3. Add the rice and cook, stirring, until the grains become opaque and are thoroughly coated with the butter.
4. Turn up heat and add white wine, stirring continuously.
5. When evaporated, add hot chicken stock a ladle at a time and keep rice at a gentle simmer, stirring all the time.
6. Cut the asparagus into one-inch slices on the diagonal.
7. When the rice is still slightly hard in the middle (after about 15 minutes), stir in the asparagus and continue cooking, ladling in more stock, until the rice is al dente.
8. It should be creamy, a little chewy but firm to the bite.
9. Add the peas to the mixture about three minutes before the end of cooking.
10. Off heat, stir in remaining tablespoon of butter, a tablespoon of Parmesan and season with salt and pepper.
11. Sprinkle risotto with crumbled ricotta salata.
12. Freshly grated Parmesan may be passed at the table.

unsalted butter, shallots, arborio rice, white wine, asparagus, fresh green peas, parmesan, salt, cheese

Taken from cooking.nytimes.com/recipes/5851 (may not work)