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#CHESSY RICE HOW TO#
Stir in the cheese and heavy cream, heating and stirring gently until the cheese melts. Warm the rice (in its saucepan) over low heat. Stir in the cooled asparagus pieces, then remove from the heat. Once the butter has melted, toss in the shallot and garlic cook, stirring, for about 3 minutes or until translucent. Wipe out the same saucepan, place it over medium-low heat and add the butter. Drop in the asparagus tips cook for 2 minutes, then drain and pat dry. Scoop them out with a slotted spoon and reserve. Drop in the asparagus pieces cook for 2 minutes they should still be firm. Meanwhile, cut off the asparagus tips (about 2 inches) and reserve cut the remaining asparagus crosswise into small pieces.īring a small saucepan of salted water to a boil over high heat. When it's properly cooked, there will still be liquid in the pan. Turn off the heat and allow the rice to finish cooking. Adjust the heat to medium-low so the liquid is barely bubbling cook undisturbed for 15 to 20 minutes or until the rice is al dente and only a shallow layer of broth remains above the rice. Add the broth, bring to a boil, stir and cover the pan. Pour in the wine and cook, stirring, until it has almost evaporated. Once the oil shimmers, add the rice and cook, stirring, just until it’s glossy. Heat the oil in a medium saucepan over medium heat.
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