Risotto with Asparagus and Vidal
¾ Cup Arborio style rice
¾ Pound asparagus
¾ Cup vegetable broth, heated
½ Cup TERRA Vidal
1 Small onion, finely chopped
1 Small carrot, finely chopped
4 Slices bacon
Salt to taste
Remove wooden stalk and wash, then place in salted water for at least 5 minutes. Steam the asparagus in a double boiler until fork tender. Remove from heat and set aside.
When cool, cut into 1 inch or smaller segments. Do not discard water from double boiler as this can be used if more liquid is required in cooking the risotto.
In a large saucepan, render the bacon. Discard the excess bacon fat but do not wash the pan.
Melt some butter in the warm pan. Add the carrot and onion. Ensure there is enough butter to lightly coat the vegetables and bacon bits. Cook for about 3 minutes.
Add rice and mix well, coating all the rice. Toast the mixture on medium heat for about 3 minutes. Add the TERRA Vidal, mix well and cook until most of the liquid has been absorbed.
Add 1 to 2 ladles of vegetable broth and let cook until most of the liquid is absorbed by the rice. Continue this step until rice has reached desired tenderness.
If more liquid is required, do not hesitate to use the water used to steam the asparagus. When rice has reached desired tenderness, add some salt to taste and the asparagus.
Serve hot with a sprinkle (or a blast if you like cheese!) of Parmesan cheese and a glass of TERRA Vidal.