Risotto with Asparagus
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Asparagus | 750g |
| Grana Padano DOP cheese | 50g |
| Butter | 50g |
| Shallot | 1 |
| Extra virgin olive oil | To taste |
| Carrots | 2 |
| Celery | 1 |
| Onion | 1 |
| Water | 2L |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Instructions
-
Prepare the Broth:
Start by cleaning the asparagus. Snap off the tough, woody ends of the asparagus stalks, and set them aside for the broth. Cut the asparagus tips and set them aside as well.
Wash the vegetables for the broth, then roughly chop the celery and carrots.
In a large pot, place the chopped vegetables along with the reserved asparagus ends. Cover everything with cold water and bring it to a boil. Let it cook for at least 30 minutes, allowing the flavors to develop. -
-
Prepare the Risotto Base:
While the broth is simmering, finely chop the shallot. In a wide pan, heat a drizzle of olive oil over medium heat and sauté the shallot until it becomes soft and translucent.
Add half of the chopped asparagus rounds to the pan, cooking them for about 2 minutes, stirring occasionally. Season with salt and cover with a ladle of the hot broth. Let it cook for 5 minutes with the lid on. -
Blanch the Asparagus Tips:
In a separate pot, bring salted water to a boil and blanch the asparagus tips for 1-2 minutes until they become bright green and tender. Immediately transfer them to a bowl of ice water to halt the cooking process, ensuring they retain their vibrant color and crunch. -
Make the Asparagus Cream:
By now, the asparagus rounds should be slightly softened. Remove them from the heat and let them cool. Once cooled, transfer the asparagus to a blender along with 15g of olive oil. Blend until smooth, creating a vibrant green asparagus cream. -
Cook the Risotto:
In a large pan, heat a drizzle of olive oil and toast the Carnaroli rice for 3-4 minutes, stirring constantly to ensure each grain is lightly toasted. Add a pinch of salt to season the rice.
Begin adding the hot vegetable broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process until the rice is almost cooked through, about 18-20 minutes. -
Finish the Risotto:
About 2-3 minutes before the risotto reaches the desired consistency, stir in the asparagus cream. Let the risotto cook for the final minutes, allowing the flavors to combine and the rice to become creamy and tender. -
Mantecare the Risotto:
Once the risotto is cooked, remove it from the heat and let it rest, covered, for 2 minutes. Stir in the butter and grated Grana Padano cheese until the risotto becomes rich and velvety.
Season with freshly ground black pepper and drizzle with a little more olive oil. Stir well to incorporate all the flavors. -
Serve:
Serve the risotto piping hot, garnishing each plate with the reserved asparagus tips. Enjoy this creamy and flavorful asparagus risotto as a perfect first course for any occasion.
This Risotto with Asparagus recipe brings out the fresh flavors of spring with tender asparagus, rich butter, and Grana Padano cheese, creating a luxurious dish that’s perfect for a family meal or special gathering. Enjoy the creamy texture and the delightful balance of flavors in every bite!
