Asparagus and crab are two classic items that celebrate spring. Combined in a risotto, they make a knockout duo.
Ingredients
1 lb (450 g) asparagus
4 cups (1 L) chicken broth
3 tbsp (45 mL) butter
1 onion, finely chopped
1/3 cup (80 mL) white wine
1 1/2 cups (375 mL) arborio rice
1/3 cup (80 mL) 15 % cream
Freshly ground salt and pepper, to taste
1 cup (250 mL) Canadian Parmesan, grated
1/2 lb (225 g) cooked crab meat
Gremolata:
1 tbsp (15 mL) orange zest, grated
1 tsp (5 mL) garlic, minced
3 tbsp (45 mL) fresh mint, finely chopped
Preparation
Trim and discard the woody ends of the asparagus. Cut trimmed spears into 1-inch (2.5 cm) sections, reserving the tips separately.
In a saucepan, bring chicken broth to a boil. Poach asparagus tips in stock 2 min. Using a skimmer, drain and rinse under cold water. Drain and set aside. Add asparagus sections to the boiling stock and poach 3 min. Remove the pan from the heat and set aside with the asparagus still in it.
In a heavy-bottomed pot or risotto pan, melt butter and sweat onion 5 min without browning. Add rice and stir for 1 min. Add wine and cook 2 min at low heat while stirring.
Reheat the chicken broth with the asparagus sections in it. Add one ladle of hot broth to the rice. Cook and stir until all the liquid has been absorbed. Repeat the process until all the broth has been used and the rice is creamy but still al dente, 18 min to 20 min.
Add cream and add salt and pepper to taste. Add the Parmesan cheeseand two thirds of the crab meat and the asparagus tips. Reheat the risotto while stirring gently.
Combine all ingredients for the gremolata.
Serve risotto in warm shallow bowls and garnish with remaining crab and asparagus points. Sprinkle with gremolata.
Adding a final touch of cream to a risotto enhances its consistency and velvety texture, making it even more fabulous to bite into.
