Asparagus Risotto With Crab And Orange Gremolada

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This is from one of my food & wine cookbooks. They say to pair this with an unoaked italian sauvignon blanc.

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Steps

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Bring the broth and water to a simmer in a medium pot.

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Cook the asparagus in the broth until just done , about 4 minutes.

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Remove with a slotted spoon.

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Put in a colander , rinse with cold water and drain.

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Keep the broth at a simmer.

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In a large pot , melt 1 tablespoon of the butter with the oil.

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Add the onion and cook , stirring occasionally , until translucent , about 5 minutes.

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Add the rice and stir until it begins to turn opaque , about 2 minutes.

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Add the wine and salt.

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Cook , stirring , until the wine is absorbed.

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Add about cup of the simmering broth.

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Cook , stirring frequently until absorbed.

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The rice and broth should bubble gently.

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Adjust the heat as needed.

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Continue cooking , adding broth cup at a time and letting the rice absorb it before adding more.

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Cook the rice in this way until tender , 25-30 minutes in all.

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The broth that isnt absorbed should be thickened by the starch from the rice.

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You may not need all of the liquid , or you may need more broth or water.

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Ingredients

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chicken broth, water, asparagus, butter, vegetable oil, onion, arborio rice, dry white wine, salt, crabmeat, orange zest, garlic cloves, fresh parsley, black pepper