17 Apr Spring Asparagus & Fennel Risotto
This recipe exemplifies our cooking philosophy here at Durant by celebrating seasonal ingredients at their peak and showcasing the diverse flavor profiles of our single varietal olive oils. Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
In a 4 qt. saucepan, add the water, asparagus stalks, fennel tops and onion skins and bring to a boil. Once boiled, keep at a low simmer.
Warm a large sauté pan over medium/low heat and add olive oil, minced onion, minced fennel, a small pinch (1/4,tsp.) of the Durant Citrus Fennel salt and lightly sweat until translucent, no browning. (approximately 5 minutes)
Add the rice and stir briefly (1 minute) to evenly coat the rice kernels with the Durant Arbequina EVOO.
Add the Durant Lark Rosé wine and briefly cook down (approximately 30 seconds).
Add a few cups of the simmering asparagus fennel stock while gently, but continuously stirring the risotto as it absorbs the hot stock.
Keep adding the hot stock until the rice kernels are cooked through and tender and all the stock is absorbed (approximately 30 minutes). A bit more water may be needed to finish the cooking until desired consistency is achieved.
Add the diced asparagus tops for the final few minutes of cooking, then season with the lemon juice, grated zest, Parmigiano Reggiano cheese.
Divide between 4-6 plates, sprinkle with a bit more Parmigiano Reggiano, and a light drizzle of Durant Arbequina EVOO and enjoy!
As springtime awakens the soil from its long winter hibernation, the promise of another season of tender, green asparagus stalks reaching for the warm sunshine is fulfilled once again! The following risotto recipe exemplifies our cooking philosophy here at Durant by celebrating seasonal ingredients at their peak and showcasing the diverse flavor profiles of our single varietal olive oils. We’ve paired our Arbequina EVOO and newly released Citrus Fennel sea salt with this simple asparagus and fennel risotto to compliment the Arbequina olive’s light grassy notes and buttery finish. We hope this dish becomes a staple of your springtime dinner table for years to come. Enjoy!
Ingredients
Directions
In a 4 qt. saucepan, add the water, asparagus stalks, fennel tops and onion skins and bring to a boil. Once boiled, keep at a low simmer.
Warm a large sauté pan over medium/low heat and add olive oil, minced onion, minced fennel, a small pinch (1/4,tsp.) of the Durant Citrus Fennel salt and lightly sweat until translucent, no browning. (approximately 5 minutes)
Add the rice and stir briefly (1 minute) to evenly coat the rice kernels with the Durant Arbequina EVOO.
Add the Durant Lark Rosé wine and briefly cook down (approximately 30 seconds).
Add a few cups of the simmering asparagus fennel stock while gently, but continuously stirring the risotto as it absorbs the hot stock.
Keep adding the hot stock until the rice kernels are cooked through and tender and all the stock is absorbed (approximately 30 minutes). A bit more water may be needed to finish the cooking until desired consistency is achieved.
Add the diced asparagus tops for the final few minutes of cooking, then season with the lemon juice, grated zest, Parmigiano Reggiano cheese.
Divide between 4-6 plates, sprinkle with a bit more Parmigiano Reggiano, and a light drizzle of Durant Arbequina EVOO and enjoy!
As springtime awakens the soil from its long winter hibernation, the promise of another season of tender, green asparagus stalks reaching for the warm sunshine is fulfilled once again! The following risotto recipe exemplifies our cooking philosophy here at Durant by celebrating seasonal ingredients at their peak and showcasing the diverse flavor profiles of our single varietal olive oils. We’ve paired our Arbequina EVOO and newly released Citrus Fennel sea salt with this simple asparagus and fennel risotto to compliment the Arbequina olive’s light grassy notes and buttery finish. We hope this dish becomes a staple of your springtime dinner table for years to come. Enjoy!