The Asparagus Risotto is a dish that smells of spring. This delicious culinary specialty is prepared with Arborio or Carnaroli rice, vegetable broth, fresh asparagus, butter, onion, Parmigiano Reggiano, and dry white wine.
The creaminess of the risotto marries with the delicate and aromatic flavor of the asparagus, creating a unique taste experience.
Follow these simple steps for a result that will enchant your senses.
Ingredients:
Preparation:
• Asparagus cleaning: Remove the hardest part of the asparagus and cut the tips to garnish the risotto. Slice the rest of the asparagus.
• Vegetable broth: Use the toughest part of the stems to prepare a vegetable broth together with carrots, celery, and onion.
• Sauté: Finely chop the shallot and brown it with a drizzle of oil. Add half of the asparagus slices, cook for a couple of minutes, adjust the salt and cover with a ladle of broth.
• Asparagus cooking: Let the asparagus cook in the sauté for about 5 minutes with a lid.
• Blanching: Blanch the asparagus tips in salted water for a couple of minutes, then cool them in water and ice to maintain the bright color and crispness.
• Asparagus cream: Blend the lukewarm asparagus slices with a little oil to obtain a smooth and green cream.
• Rice toasting: Add the rice to the sauté and toast it for a few minutes.
• Rice cooking: Add the vegetable broth to the rice, a little at a time, stirring constantly until fully cooked (about 15-20 minutes).
• Creaming: With the heat off, cream the risotto with the butter and the grated Grana Padano. Add the asparagus cream and a grind of pepper.
• Plating: Serve the risotto hot, garnishing the dishes with the asparagus tips set aside.
