Brown Butter Asparagus Risotto Recipes

BROWN BUTTER ASPARAGUS RISOTTO

Steps:

• Bring a wide pot of water to a boil over high heat. Heat the broth in a large saucepan over medium heat. Trim the asparagus by breaking off the tough ends (where they break naturally). Finely chop the onion to yield about 1 cup. Add the asparagus to the water and cook for about 3 minutes, until barely tender. Drain and cut crosswise into 2-inch pieces. Heat 4 tablespoons of the butter in a large saute pan over medium heat. It will bubble and turn golden brown, smelling nutty. Keep the butter moving in the pan so its solids don't burn. Add the onion and stir to coat; cook for 4 or 5 minutes until it is softened and on its way to translucent. Stir in the rice, then carefully pour in the wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Ladle 1/2 cup-increments of the hot broth into the pan, cooking and stirring each time until it is absorbed before adding the next. Use all the broth. The rice should be tender and creamy. Taste and season with salt if needed (keeping in mind that cheese will be added). Remove from the heat. Stir in the cheese and the remaining tablespoon of butter, until the latter is completely incorporated. Gently stir in the asparagus pieces, then season with pepper to taste. Divide among wide, shallow bowls. Serve warm.

WILD MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
• In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
• Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
• *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

BROWN-BUTTER BASTED RADISHES & ASPARAGUS

Steps:

• Heat the butter gently in a non-stick frying pan. It will foam, then the solids will separate and begin to brown. This will take 15-20 mins - keep stirring, so that it doesn't blacken or burn.
• While the butter is browning, boil a large pan of salted water. Poach the radishes for 6 mins, then remove with a slotted spoon. Poach the asparagus for 2 mins, remove and put in iced water.
• Add the lemon juice to the butter, stir and keep over a very low heat while you add the radishes and drained asparagus. Baste them in the butter for 2 mins.
• Remove the vegetables from the browned butter and top with the parsley, plus a squeeze more lemon if you feel it needs it.

ASPARAGUS WITH BROWN BUTTER

Steps:

• Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
• In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
• Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER SAUCE

Steps:

• Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.
• Sprinkle with salt and pepper.
• Bake at 400 degrees for approximately 12 minutes or until tender.
• Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
• Do not burn the butter or let it get too brown, should be golden brown.
• Remove from heat; stir in soy sauce, and vinegar.
• Drizzle over asparagus, tossing well to coat.
• Serve immediately.

INSTANT POT® ASPARAGUS RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
• Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

RISOTTO WITH ASPARAGUS

Steps:

• Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
• In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
• Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
• Stir in the cheese, correct seasoning, sprinkle with chives and serve.

ASPARAGUS RISOTTO

Steps:

• Heat 2 tablespoons butter and olive oil in a large high-sided skillet over medium heat. Add onion and season with salt and pepper; cook, stirring occasionally, until it begins to soften, about 5 minutes.
• Increase heat to high and add rice; stir to coat. Cook, stirring, until rice is no longer chalky and grains begin to pop, 2 to 3 minutes. Add wine and bring to a boil; let cook until rice absorbs liquid, about 1 minute.
• Add enough broth to just cover the rice, about 2 cups. Simmer, stirring and scraping rice away from sides occasionally. Cook until almost all the liquid is absorbed, about 5 minutes. Add another 2 cups of broth, or just enough to cover; simmer, stirring and scraping rice away from sides occasionally, about 5 minutes more.
• Add another cup of broth to rice mixture. Cook, stirring frequently, until rice absorbs broth, about 3 minutes. Add a little more broth, and let simmer, stirring frequently, until almost all the liquid is absorbed, about 3 minutes more.
• Reduce heat and stir in asparagus. Season with salt and pepper and add 1/4 cup broth. Simmer, stirring constantly, adding broth, 1/4 cup at a time, until rice is tender. Remove from heat and stir in grated cheese, remaining 3 tablespoons butter, and asparagus puree. Divide evenly between serving bowl and crack a quail egg into each. Garnish with shaved asparagus tops and cheese; serve immediately.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

ASPARAGUS RISOTTO

Steps:

• In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
• When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
• Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.

THREE CHEESE ASPARAGUS RAVIOLI WITH BROWN BUTTER & ASPARAGUS

Steps:

• PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
• MELT butter in medium saucepan over medium heat, whisking occasionally, until the butter solids turn golden brown. Season with salt and red pepper flakes; add the asparagus and cooked pasta. Toss gently to coat. Top with cheese and parsley. Serve immediately.

BROWN BUTTER ASPARAGUS RISOTTO

Steps:

• Bring a wide pot of water to a boil over high heat. Heat the broth in a large saucepan over medium heat.
• Trim the asparagus by breaking off the tough ends (where they break naturally). Finely chop the onion to yield about 1 cup. Add the asparagus to the water and cook for about 3 minutes, until barely tender. Drain and cut crosswise into 2-inch pieces.
• Heat 4 tablespoons of the butter in a large saute pan over medium heat. It will bubble and turn golden brown, smelling nutty. Keep the butter moving in the pan so its solids don't burn. Add the onion and stir to coat; cook for 4 or 5 minutes until it is softened and on its way to translucent.
• Stir in the rice, then carefully pour in the wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Ladle 1/2 cup-increments of the hot broth into the pan, cooking and stirring each time until it is absorbed before adding the next. Use all the broth. The rice should be tender and creamy. Taste and season with salt if needed (keeping in mind that cheese will be added). Remove from the heat.
• Stir in the cheese and the remaining tablespoon of butter, until the latter is completely incorporated. Gently stir in the asparagus pieces, then season with pepper to taste.
• Divide among wide, shallow bowls. Serve warm.