Justin's English Asparagus Risotto (With or Without a Pressure Cooker)

Ingredients

• 12 asparagus spears, with only the tough ends discarded
• 1.25L chicken stock, preferably homemade
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 500g Carnaroli risotto rice
• 250ml white wine
• 150-175g Parmesan, grated
• 50g butter
• Cracked pepper & sea salt, to taste

Method (Regular Pot)

1. Bring a large saucepan of water to a boil. Blanch the asparagus stalks by placing them into boiling water. Leave for approximately 1-2 minutes until they are bright green. We prefer ours a little crunchier and usually find a minute is enough. Remove the stalks and place immediately in a bowl of ice water to stop the asparagus from cooking further. Once cool, chop the top third of the stalks off and set aside.
   
   
2. Add the chicken stock to the same saucepan. Place the remaining ends of the asparagus into the stock and simmer for 20 minutes to infuse the asparagus flavour. When the time is up, discard the ends and keep the stock warm on the hob. 
   
   
3. While the stock simmers, heat 1 tbsp of the oil in a sauté pan or cocotte. Drop in the chopped onions and fry over a low heat for 4-5 minutes while continuously stirring, until the onions are translucent. Add the garlic and fry for another minute. Add a generous pinch of salt to season. Then add the rice and continue to stir and cook for 2 minutes until the grains are glossy and fully covered in the oil. Add more oil if needed. 
   
   
4. Increase the temperature to a medium heat and add the wine. Once the wine has been absorbed, add a ladle of chicken stock. Continue to stir well and simmer gently until all the liquid has been absorbed. Repeat until the rice is tender, about 15 minutes. Taste to see if it is a consistency you like.
   
   
5. Finally, add the asparagus and the Parmesan, stirring well. Add the Parmesan in batches, stopping when you feel the consistency is right. Season with salt and pepper to taste and then add the butter and stir through. Serve immediately.

Method (Pressure Cooker)

1. Bring a large saucepan of water to a boil. Blanch the asparagus stalks by placing them, uncut, into boiling water. Leave for approximately 1-2 minutes until they are bright green. We prefer ours a little crunchier and usually find a minute is enough. Remove the stalks and place immediately in a bowl of ice water to stop the asparagus from cooking further. Once cool, chop the tips off the stalks and set aside to add at the very end. Chop the remaining asparagus stalks and set aside for adding in with the other ingredients in step 3.
   
   
2. Heat 1 tbsp of the oil in a pressure cooker, add the onions and stir continuously until the onions are translucent. Add the garlic and fry for another minute. Add a generous pinch of salt to season. Then add the rice and continue to stir and cook for 2 minutes until the grains are glossy and fully covered in the oil. Add more oil if needed. 
   
   
3. Increase the temperature to a medium heat and add the wine. Once the wine has been absorbed, add all the chicken stock and all the asparagus, except for the reserved tips, and bring to a boil. Fasten lid and reduce heat to medium. Wait for a single red ring to emerge on the valve of a Kuhn Rikon pressure cooker (low pressure), and once it does, reduce to low heat and cook on low pressure for 5 minutes. 
   
   
4. Take the pressure cooker off the heat to release pressure naturally (wait for the valve to go down completely). Remove lid and gradually add Parmesan, stirring each time and stopping when you feel the consistency is right. Stir in the butter, season with salt and pepper, and taste to adjust. Finally add the reserved asparagus tips and serve. 

BK Tips

• A quicker way of blanching the asparagus in step one is to place the stalks in a prep bowl and pour boiling water over to cover. Leave for 1-2 minutes, then place in a colander to drain and wash with very cold water to stop the cooking.
  
  
• Never try to remove the lid from a pressure cooker until the valve is completely down (Kuhn Rikon's safety feature prevents this, nevertheless, avoid this at all costs). You can release pressure naturally—by leaving it alone to come down on its own—or release it quickly, by pressing down the valve with the back of a spoon to release steam instantly. We prefer natural release for this recipe as it allows the dish more time to cook and infuse.