- 4 ounces Admiral Collingwood cheese, diced into ¼-inch cubes, plus additional for shavings as garnish and grated for serving.
- 4 cups chicken or vegetable stock
- 1 bunch (1 lb) asparagus (woody ends discarded), cut into 1-inch pieces
- 2 tablespoons butter
- 1 large shallot, finely diced
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper to taste
- 1½ cup Arborio rice
- ¾ cup dry white wine
Doddington’s Admiral Collingwood and Asparagus Risotto
- Prepare your stock ready, whether creating your own or using ready-made.
- Put the stock and 2 cups of water into a saucepan and bring to the boil.
- While this is coming to the boil, prepare an ice-bath.
- Then add the asparagus to the boiling stock and cook until just tender, 1-3 minutes.
- Remove the asparagus from the stock using a slotted spoon and transfer to the ice-bath to prevent further cooking.
- Keep the stock to use with the risotto next.
- Drain the asparagus and dry on a towel.
- Melt the butter in a heavy bottomed pan of medium size.
- Add the diced shallots and garlic with a pinch of salt and pepper to taste.
- Cook, stirring all the while for 2 to 3 minutes till softened.
- Add the rice to the pan and cook for a further 1-2 minutes, stirring as you go.
- Next pour in the wine, continue stirring and cook until most of the wine is absorbed.
- Add 1 to 2 ladles of stock and allow the pan to simmer, stirring regularly.
- Add more stock as needed and cook until the rice is tender and the mixture is thick and creamy.
- The rice should still have some bite to it. If you run out of stock, simply add some water instead.
- While this is cooking prepare some shavings of Admiral Collingwood using a vegetable peeler and grate a little of the cheese into a bowl for additional use at the table if required.
- Once the rice is ready, add the diced Admiral Collingwood and stir in while it melts.
- Then add in the asparagus.
- Taste the risotto and add additional salt and pepper as needed.
- Add the shavings of Admiral Collingwood and serve at once.
Thank you to Sue Todd Photography for creating this recipe and for the beautiful photography.