From the Chef’s Files: Risotto Served at Charity Benefit

Following is a recipe for the risotto served at a benefit dinner in Washington to raise money for a child with autism. The dish was made by Francesco Ricchi, the chef and owner of Cesco Trattoria in Bethesda, Md.

RISOTTO WITH ASPARAGUS AND CRABMEAT

Ingredients

8 ounces crabmeat
16 ounces Italian rice (vialone nano or arborio)
32 ounces chicken broth
2 ounces olive oil
2 ounces butter
2 ounces white wine
2 ounces Parmesan cheese
3 cloves garlic
2 tablespoons finely chopped onions
1 tablespoon chopped parsley
1 sprig fresh basil
1 sprig fresh marjoram
20 ounces fresh asparagus
Salt and pepper to taste

1. Cut the tender part of the asparagus diagonally into one-inch pieces.

2. Bring the chicken broth to a boil. Meanwhile, in a pot with a heavy bottom, sauté chopped onions in olive oil, garlic, basil, and marjoram until onions are tender.

3. Add rice, salt, and pepper; while stirring constantly let the rice toast for four to five minutes or until it turns golden.

4. Add the cut asparagus; after one minute, add the wine.

5. Reduce the heat to low and cover.

6. After 12 to 14 minutes, the rice will have absorbed the liquid.

7. Remove from the heat and add butter, Parmesan cheese, parsley, and crabmeat. Stir vigorously until creamy.

8. Cover and let stand for a few minutes before serving.

Recipe serves four people.