Horseradish Risotto

• 6 cups chicken stock
• 1 small leek
• 1 bunch asparagus, trimmed and cut on the bias into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1 1/2 cups short grain rice (arborio or carnaroli)
• 1 cup dry white wine
• 3 1/2 tablespoons prepared horseradish
• 1/2 cup Parmigiano-Reggiano, grated
• Salt and freshly ground pepper
• 1 tablespoon chopped fresh parsley

In a saucepan, heat the stock until barely simmering. Keep it hot.

Meanwhile, remove the tough green tops from the leeks and halve lengthwise. Rinse thoroughly under running water and dry. Slice very thin, crosswise. Blanch the asparagus in salted boiling water for a few minutes, then chill.

In a cast iron sauteuse set over medium heat, add olive oil and 1 tablespoon butter. Add the leeks and cook until translucent, being careful not to brown them. Add the rice and stir to coat it in oil and butter. Let it cook until fragrant, about 3 – 4 minutes. Pour in the wine and cook, stirring, until the wine is almost all absorbed.

Begin adding the warm stock one ladle at a time. Stir and shake the pan every few minutes until the stock is absorbed. Repeat with more ladles of stock, stirring frequently until it is absorbed each time. After 30 – 35 minutes, most of the stock should be used.

Risotto should bubble slightly as it cooks, but not boil. Do not let it cook dry. The rice should be plump with a nice creamy consistency, and cooked through but not mushy. You may not use all of the stock, but if it’s all used, you can use water or more stock if needed to finish cooking the rice.

Turn off the heat and beat in the horseradish, remaining butter and cheese. Use a wooden spoon to stir while shaking the pan. Gently fold in the asparagus and season with salt and pepper. Garnish with parsley.