📖 Instructions

1. First, get your broth simmering: In a large pot, bring the chicken broth to a gentle simmer over medium-low heat. Keep it warm throughout the cooking process. This is absolutely crucial to creamy risotto – cold broth will drastically lower the temperature and impede starch release.
2. Prep the asparagus and lemon: While the broth is heating, wash and trim the asparagus. Snap off the tough ends and discard them. Slice the asparagus spears into 1-inch pieces, keeping the tips separate as they cook faster. Rinse the preserved lemon, remove and discard the pulp, and finely chop the rind. Preserved lemon is salty, so taste before adding any extra salt later.
3. Sauté the aromatics: In a large skillet or wide pot (a Dutch oven works great too!), melt the butter over medium heat. Add the shallots or onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant, but don't let it brown.
4. Toast the rice: Add the Arborio rice to the skillet and stir constantly for about 2-3 minutes, until each grain is coated with butter and starts to look slightly translucent. This toasting process is essential for developing the nutty flavor of the risotto.
5. Deglaze with wine (optional): Pour in the white wine (if using) and stir until it is completely absorbed by the rice. This usually takes a minute or two. The wine adds acidity and depth of flavor, but you can skip it if you prefer – just start adding the broth instead.
6. Begin adding broth, one ladle at a time: Now comes the meditative part. Add about 1 cup of the simmering broth to the rice and stir gently but constantly until the broth is almost completely absorbed. You should still see a little moisture, but not much. This process of gradual broth addition and stirring is what coaxes the starch out of the rice, creating the creamy texture we're after.
7. Continue adding broth and stirring: Repeat step 6, adding about 1 cup of broth at a time and stirring constantly until each addition is almost absorbed before adding the next. This process will take about 20-25 minutes, depending on your stove and the rice. The risotto is ready when the rice is cooked through but still has a slight bite to it (al dente).
8. Incorporate asparagus and preserved lemon: With about 5 minutes left in the cooking time, add the asparagus (except for the tips) and the chopped preserved lemon to the risotto. Stir to combine and continue adding broth as needed.
9. Add asparagus tips and finish: In the last 2 minutes, add the asparagus tips. They’ll cook quickly and retain their bright green color.
10. Stir in cheese and herbs: Remove the risotto from the heat. Stir in the grated Parmesan cheese and fresh herbs (parsley, chives, and/or mint). Taste and adjust seasoning with salt and pepper as needed. Remember that preserved lemon is salty, so go easy on the salt.
11. Serve immediately: Risotto is best served immediately while it's still creamy and warm. Garnish with extra Parmesan cheese, fresh herbs, and a drizzle of olive oil, if desired. Enjoy every spoonful!