Make It: Risotto With Asparagus


Tony and Rhonda Gruska moved their much-loved Monticello restaurant from Winters to Davis in late 2010. He still runs the kitchen, she still oversees the front of the house, and the food is still delectable. Here, they share a recipe for risotto with asparagus—perfect for spring.

8 cups chicken stock
1 tablespoon extra virgin olive oil
1 pound asparagus, cut into
1-inch pieces
4 large shallots, minced
11/2 cups Arborio rice
1/2 cup dry white wine
4 tablespoons butter
1/2 cup grated Parmesan
Salt and freshly ground pepper

In a large pot, bring the chicken stock to a boil, then reduce heat to very low to keep the stock warm. In another large, heavy-bottomed pot, heat olive oil over medium heat. Add asparagus and shallots and sauté until the shallots are translucent, about 10 minutes. Add the rice and sauté until it is translucent and coated with the oil, about 4 minutes. Add the wine and 1/2 cup of stock, stirring constantly until the liquid is almost completely absorbed. Continue adding stock, 1/2 cup at a time. Stir until the liquid is absorbed before adding more, until it is gone and the rice is tender and creamy. Remove from heat and add butter and Parmesan, stirring until mixed. Season with salt and pepper and serve immediately. Serves 4.