Bay Scallop and Asparagus Risotto

Directions

1. Snap with woody bottoms from the asparagus, then wash the spears and peel the bottom parts. Blanch them in boiling water for 2 minutes, then shock them in ice water. Cut the top halves diagonally into 1/2-inch lengths and set them aside.
2. In a sauté pan over medium heat, warm 2 tablespoons of olive oil. Add half the shallots and cook them until they are translucent. Add the asparagus bottoms and cook for 3 minutes more. Season them with salt and pepper, and add 1/2 cup of the vegetable broth. Simmer for another 3 minutes, or until the asparagus stalks are tender but still firm. Process the mixture in a blender or food processor and set it aside.
3. In a sauté pan over medium heat, warm another 2 tablespoons of the olive oil. Add the remaining shallots and sauté until they are translucent. Add the scallops and cook for 2 minutes on each side. Season with salt and pepper, and sprinkle 1/4 cup of the white wine over them. When the wine has evaporated, add the reserved asparagus tops, stir well, remove from the heat, and set aside.
4. In a 4-quart casserole over medium heat, warm 4 more tablespoons of the olive oil. Add the onion and let it cook until it turns gold. Add the rice and stir to coat the grains. Add the remaining wine and stir until it has evaporated. Add a ladle of simmering broth to the rice and stir. When the liquid has been absorbed, add another ladle of broth. Continue in this way, letting the liquid absorb before adding another ladleful, and stirring frequently, for 10 minutes. Add the reserved scallops and asparagus, stir well, season with salt and pepper, and continue with the ladle-at-a-time process, only using the asparagus puree instead of the broth. When the mixture gets too thick to cook without sticking, use the broth again. The risotto should be done after it cooks a total of 18 minutes: Each grain will be soft on the outside, but with a slightly chewy center. You will probably not need all the asparagus puree or all the broth.
5. Remove the risotto from the heat and beat in the butter, remaining olive oil, Parmesan, lemon zest, and parsley. Stir vigorously to make the risotto creamy and all'onda, or wavy. If it seems too dry, adjust the texture with a bit more broth.

Source: Simply Tuscan

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