A couple of months ago, at a lunch at Citizen Cake with Sam, I had my first taste of farro. It got me thinking about "alternative" grains, and the uses for them.
So, when I saw a bag of Israeli couscous at Ratto's last month, I had to pick it up. I spend some time mulling over uses for the stuff, and last week, with two big bunches of asparagus in the fridge, I came up with this simple, delicious and utterly Springtime "risotto".
Asparagus & Leek Israeli Couscous "Risotto"
- 1 tbsp olive oil
- 1 large leek, white parts only, thinly sliced
- 3 tbsp unsalted butter
- 2 c. Israeli couscous
- 1 c. mild fish stock (or, just use an extra cup of chicken stock)
- 2 c. chicken stock
- 1 c. dry white wine (avoid particularly aromatic wines)
- 1/2 bag Trader Joe's frozen langoustines (optional)
- 1 large bunch asparagus, ends trimmed
- 2 tbsp aged balsamico
- a handful of parmesan cheese, grated
- In a risotto pan or large saucepan, saute the leek in olive oil until translucent and just starting to caramelize.
- Add 1 tbsp of butter to the pan, and allow to brown a bit. Add the risotto, stirring to coat and toast the "grains" lightly.
- Add one cup of stock, and 1/2 a cup of wine, stirring regularly until absorbed (this couscous is more forgiving than arborio rice, so it can be left unattended for a few moments).
- Meanwhile, steam the asparagus until they are just the other side of "crisp-tender". Plunge into an ice bath to stop cooking. Cut most of the asparagus stalks into 1" pieces, reserving 4 - 6 stalks for garnish.
- Continue adding stock and wine to the couscous, stirring consistently, until the grains are cooked through and tender.
- Stir the cut asparagus pieces into the "risotto", finishing with a tbsp of butter, and seasoning with salt and white pepper as necessary.
- If using the langoustines, you will want to defrost them under cold running water, and add them with the asparagus.
- Take the reserved asparagus stalks, and toss with the remaining tbsp of butter and the balsamico until well-coated.
- Plate, and garnish each portion with two stalks of asparagus and a few "shaves" of parmesan cheese.