Galileo da Roberto Donna 1110 21st Street, NW Washington, DC, Phone: 202-293-7191 Fax:202-331-9364   WELCOME|MENU|CHEF|RECIPES|MAP Risotto Agli Asparagi E Spunole 6 Servings Ingredients 1 Medium Onion 1 lb Carnaroli Rice 5 T Olive OIl 1 lb Fresh Asparagus 1 Small Glass Dry White Wine 1 qt Chicken Stock 5 oz Sweet Butter 2 oz Parmesan Cheese, Grated 1 T Chopped Parsley 1 Garlic Clove 2 oz Chopped Shallots 6 oz Cleaned Morel Mushrooms, Fresh or Frozen To Taste Salt & Pepper Method Chop the onion finely and cook in olive oil until translucent. Add the rice and toast for 10 seconds. Remove pan from heat and let rice toast until you are ready to cook the rice. Meanwhile, wash the asparagus, cut one inch off the bottom ends and discard. Cut the tips of the asparagus and save them for “garnish”. Place the rest of the stalks in the chicken stock and cook until very tender. Make sure the stock never boils, but only simmers. Remove asparagus stalks from the stock. Purée them and place on the side. Keep the stock very hot. You will need it to cook the rice. In a sauté pan roast the garlic clove with 2 ounces of butter and 1 tablespoon of oil. Remove the garlic clove when it is golden. Add the shallots and the morel mushrooms, sauté for 6 minutes. Add the parsley and set aside. Heat up the rice again and add the wine, let it reduce completlely. At this point start to add the broth one ladle at a time, always waiting for the stock to reduce completely. After 5 minutes, add some of the asparagus purée and all the morel mushrooms and finish cooking with the stock. When the rice is cooked, 15 - 16 minutes, remove from heat. Add the remaining butter and cheese and stir with a spoon in order to obtain a nice creamy smooth mass, almost like the waves of the sea. Serve the rice immediatley and very hot, topping it with the blanched asparagus tips. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Galileo da Roberto Donna and remember to use your American Express Card.