From Executive Chef Maurizio Ferrarese of Quattro at the Four Seasons Hotel, in Houston
Green asparagus purée
3 shallots
olive oil
1 bunch of asparagus
Roast 1 shallot with olive oil, add 6 ounces chopped asparagus, cover with water. Boil for about 6 minutes. Blend in a blender until smooth and has a thick consistency.
Risotto
5 tablespoons butter
1 small onion brunoise
1 cup risotto vialone nano or carnaroli
salt to taste
Green asparagus purée (see recipe above)
10 asparagus spears, diced
extra-virgin olive oil
1/3 cup grated Parmigiano
1/4 cup jumbo crabmeat
dill
juice from 1 lemon (save skin for grating)
asparagus shavings, optional for garnish
tomato petal, optional for garnish
Melt half the butter and sweat the onion in the pan without coloring. Add the rice and stir/sweat without coloring for 2–3 minutes. Add enough water to just cover the rice and season lightly with salt. Add the asparagus purée. Continue to stir gently as the rice begins to absorb the liquid and add more water as necessary to continue cooking. Boil for 5 minutes and add the diced asparagus.
The rice will take approximately 15 minutes to cook and must remain al dente. After 15 minutes of this process, taste the rice to check the firmness. When ready, complete the risotto, remove pan from heat, and add 1 ounce of butter and a spoon of olive oil. Stir in well and finish with 1 ounce of grated Parmigiano. Taste for seasoning.
To finish the plate, mix the crabmeat with a little bit of dill, lemon juice, and grated lemon skin. Add some shaving of asparagus and a tomato petal. Pour the risotto into the center of a large bowl. Place the crab mix on the risotto. Serves 4.
