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Categories:Viewed: 71 - Published at: 5 years ago
Ingredients
- 4 to 6 cups homemade chicken stock
- 1 bunch (16 spears, about 1 pound) asparagus, woody stems removed and reserved
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 4 ounces pancetta, cut into 1/4-inch cubes
- 1 large shallot, minced (about 1/4 cup)
- 1 1/2 cup bulgur wheat
- 1 ounce sun-dried tomatoes, chopped
- 4 ounces of brie, rind removed, cut into small cubes
- Lemon wedges, for squeezing over finished risotto is desired
Method
- Preheat the oven to 400°F. Add your woody asparagus stems to the chicken stock, and bring to a simmer while you roast the asparagus. Toss the asparagus with the butter, oil, and salt, and arrange in one layer on a rimmed baking sheet and roast for about 15 minutes, until the spears become tender and have browned. Cut into 2-inch pieces and set aside. Remove the woody asparagus from the simmering stock and discard. Keep it hot.
- While the asparagus is roasting, fry the pancetta in a large saute pan over medium heat until the fat has rendered and the cubes are brown and crisp, about 10 to 15 minutes. Remove the cubes, leaving 2 tablespoons of pork fat in the pan. Add the shallots and cook until softened, about 8 minutes. Add the bulgur, and stir to coat the grains in the fat and to toast them slightly, about 2 minutes. Add 1 cup of stock and bring to a simmer, stirring occasionally, until the stock has been absorbed.
