Spring Asparagus Risotto with Cafe de Paris Butter

Transform your springtime dinner into a gourmet experience with this luxurious asparagus risotto, elevated by the complex flavors of Bifrost Butters' Café de Paris compound butter. This dish perfectly balances the fresh, vibrant taste of seasonal asparagus with the rich, nuanced flavors of our artisanal butter, creating a restaurant-quality meal in the comfort of your own kitchen.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 1 1/2 cups Arborio rice
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4-5 cups warm vegetable or chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons Bifrost Butters' Café de Paris compound butter
• 2 tablespoons olive oil
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste
• Optional: Edible flowers for garnish

Instructions:

1. In a large saucepan, bring the broth to a simmer. Keep warm over low heat.
   
   
2. In a separate large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
   
   
3. Add the garlic and cook for another minute until fragrant.
   
   
4. Add the Arborio rice to the pot and stir to coat with oil. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
   
   
5. Pour in the white wine and stir constantly until the wine is almost completely absorbed.
   
   
6. Begin adding the warm broth, one ladle at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next. This process should take about 18-20 minutes.
   
   
7. After about 15 minutes of cooking, add the asparagus pieces to the risotto.
   
   
8. Continue adding broth and stirring until the rice is creamy and al dente. The asparagus should be tender but still bright green.
   
   
9. Remove from heat and stir in the Parmesan cheese and Bifrost Butters' Café de Paris compound butter. The butter will melt into the risotto, creating a luscious, flavorful finish.
   
   
10. Stir in the lemon zest and season with salt and pepper to taste.
    
    
11. Let the risotto rest for 2 minutes before serving.
    
    

Chef's Tips:

• For an extra layer of asparagus flavor, blanch the asparagus tips separately and use them as a garnish.
• The Café de Paris butter can be added in two stages: stir in 2 tablespoons with the cheese, and place a small pat on top of each serving for a beautiful presentation and extra burst of flavor.
• Don't rush the risotto process - the slow addition of broth and constant stirring are key to achieving the perfect creamy texture.

Serving Suggestions:

Serve the risotto in warm bowls, garnished with additional Parmesan cheese, a sprinkle of lemon zest, and if desired, a few edible flowers for a touch of spring elegance. For a complete meal, pair with a crisp green salad and crusty artisanal bread.