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Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Asparagus Risotto With White Truffle Oil
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Outdoor_cooking - Grilled Asparagus Risotto With White Truffle Oil Post by :FPansini Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1122

Click below to download : Outdoor_cooking - Grilled Asparagus Risotto With White Truffle Oil (Format : PDF)

Outdoor_cooking - Grilled Asparagus Risotto With White Truffle Oil

For the Asparagus:
10 stalks asparagus -- trimmed & peeled
olive oil -- for brushing
kosher salt and freshly ground pepper -- to taste

For Risotto:
2 3/4 cups vegetable broth
1 tbsp. olive oil
1 1/2 tbsp. unsalted butter
1/2 cup Spanish onions -- finely chopped
2 cloves garlic -- finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/8 cup flat-leaf parsley -- finely chopped
kosher salt and freshly ground pepper
1 tbsp. white truffle oil
sprinkle Asiago Cheese -- shredded


GF Grill Version of Asparagus: Preheat the GF Grill. When hot, sprinkle asparagus with olive oil and salt and pepper. Grill until just cooked through, 6 minutes. Do not overcook. Cut on the bias into 1" pieces.

Book Version (asparagus): Preheat a gas or charcoal grill to high. Brush the asparagus with olive oil and season with salt and pepper. Grill until just cooked through, 2-3 minutes per side. Do not overcook. Cut on the bias into 1" pieces.

For risotto (microwave version): Place onions and garlic in a microwaveable 2 qt souffle dish (Corning Ware is perfect). Put in oil. Cover and put on HIGH for 2 minutes. Remove from microwave, stir onion & garlic mixture and pour in rice. Mix well and cook on HIGH, covered, for 2 minutes. Remove and stir.

Add all of the broth and the wine. Mix well. Put back in microwave and cook on HIGH for 15 minutes. Remove and stir well. Add 1/2 the parsley, salt and pepper. Cook on HIGH for another 12 minutes. Stir well.

Fold in the asparagus and rest of the parsley and season with salt and pepper. Pile on a platter, drizzle with truffle oil, and top with the asiago cheese. Serve immediately.

Book version of risotto instructions:
Place the stock in a medium saucepan and bring to a simmer on the preheated hot grill, a side burner, or the stove. Using any of these heat sources, heat the olive oil and butter in a large saucepan until the butter has melted. Add the onion and cook until soft, about 5 minutes. Add the garlic and continue cooking 2 minutes. Add the rice, stir well to coat with the butter and oil mixture, and cook 1 minute. Add the wine and cook until evaporated.

Add 2 cups of stock to the rice, stirring constantly. When all the liquid has been absorbed, continue adding more in 2 cup increments until absorbed and the rice is al dente. It is important to keep the heat high and to stir constantly.
Fold in the asparagus and parsley and season with salt and pepper. Pile on a platter, drizzle with truffle oil, and top with the asiago cheese. Serve immediately
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