Risotto with Fontina and Asparagus
1 bunch  asparagus (approximately 1 pound)
2-1/2 cup  chicken broth (preferably homemade)
1 cup  arborio or carnaroli rice
2 tsp  flour
1 tsp  salt
1/8 tsp  white pepper
3   egg yolks, slightly beaten
3/4 cup  milk
4 oz.  italian fontina cheese, grated
rinse asparagus. snap off the woody portion at the bottom of each stalk 
and cut the spears into half-inch pieces. immerse in boiling water and 
simmer briefly until tender yet still firm. remove, set aside and keep 
warm. pour chicken broth into a large saucepan. stir rice into broth, 
bring to boil and simmer 7 to 8 minutes, stirring occasionally. rice 
kernels will still be crunchy and there should be excess liquid not yet 
absorbed by the rice. stir, cover and remove from heat. let the rice sit, 
allowing it to absorb the remainder of the liquid until ready for use, 
about 5 to 10 minutes. (cooking time will vary with different brands of 
adjust as necessary to obtain the desired results a very moist, but not 
water-logged rice.) in a small bowl, blend the flour, salt and pepper with 
the egg yolks. stir in the milk and cook in the top of a double boiler. 
(if you choose not to use a double boiler, use a non-stick saucepan or 
sauti pan. cook over very low heat, whisking constantly, watching very 
carefully so the eggs dont set. if they do start to set, remove the pan 
from heat and whisk furiously.) stir mixture until thickened and smooth. 
stir in the cheese and continue to simmer until cheese is melted. combine 
asparagus bits, cooked rice and cheese sauce and toss gently to combine. 
transfer risotto to a heated serving platter or plates and serve hot. 
serves 8. 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
(ID: 7483) Mirror: rec.food.recipes: Tue, Jun 1, 2004

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