Marco Pierre White is British and was the youngest chef to have ever been awarded three Michelin stars. He is also noted for his contributions to contemporary international cuisine and his exceptional culinary skills.
In addition to all of these accomplishments, he has also mentored and trained various world famous chefs... including the famous Gordon Ramsay. He is simply amazing and you may see him on those Knorr commercials these days.
Since this is my cousin's favorite recipe and now one of his specialties that he has perfected (besides Nana Anna's pizza), I had asked him to share this with everyone. As he says, it is "pure heaven".
Thanks Jeffrey!
3/4 cup of Risotto/Arborio Rice
Chix Stock- 1 1/2 cups (or veg stock works too)
Asparagus- I use half of the bunch and cut them 1/4 inch wide.
White Wine- 1/4 cup (no preference to the brand)
Parmigiano Cheese- Maybe 2 tablespoons, but I'm always generous! (Roma parm cheese is the best in RI)
Yellow Onion- maybe 1/10th of it, just to add a little flavor.
Olive Oil- nice splash in the beginning
1 tbs of butter
*Heat the pan and coat with olive oil
*Dice the onion and toss it in and stir
*Remove from the fire and throw the rice in and stir
*Back on the fire, add the wine and stir
*Little stock, stir some more, add more stock, work it and repeat
*Chop up the asparagus so it's ready. (I throw some heads in there too, but leave them whole)
*Keep adding the stock and stirring and stirring and stirring
*When you think you're about 5 mins away from being done, throw in the asparagus and stir and stir and stir (when they cook together, the asparagus juices are absorbed by the rice)
*Now the stock is pretty much absorbed by the rice and you can throw a GENEROUS amount of Parmigiano on top and turn the stove off and continue to stir a little more.
*Serve-----Heaven
Probably takes 15-20 mins
Marco Pierre White
Tips!
Serve as an elegant first course
Serve as a base for steak, fish or poultry
Use leftovers to make croquettes
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