Risotto

Chicken and Asparagus Risotto.

A bit behind due to various work constraints but last night we had this for tea.

Poached the Woody asparagus stems for stock, then lightly poach the tips and reserve for decoration later.

Then cook the spears until soft then chop them up very fine

Had some finely chopped onion

chicken breasts cut into bite sized pieces.

 In a half and half mixture of butter and olive oil, fry these until the onions are  opaque and the chicken lightly coloured. Don't have the heat too high!

When these are ready take them out and reserve.

Put a good dollop of butter ( or 50 / 50 butter and oil ) in the pan ( I use the wok ) and Melt, then put the rice in. Arborio for preference

Toast this for a few minutes, then start adding the stock ladle at a time, again keep the heat quite low.

stir frequently but not too vigorously, after about 10 minutes add the chicken and onion mixture with some chopped Italian herbs, Worcestershire sauce, salt & pepper. Keep adding the stock and stirring, this will take about 20 minutes during which time you add the sliced mushrooms and chopped asparagus spears. Then add the sweetcorn, keep stirring and after 10 minutes add the asparagus tips. Taste and check seasoning then adjust accordingly. Continue adding stock and stirring until the rice has lost it's nutty texture. Stir in a small amount of butter and continue stirring for five minutes.

When it has a creamy texture and no too moist, serve.

I like to eat mine with some encona hot pepper sauce but that's just me.