By CHRISTOPHER KIMBALL
Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a perfect match for grassy, subtly sweet asparagus and the salty, nutty flavor of Parmesan cheese.
When cooking the onion, take care to not let it brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish. Cook only until it softens, then add the garlic and cook until fragrant.
Much as in a traditional risotto, white wine is used to deglaze the pan, balancing the richness with a hit of brightening
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