Creamy White Asparagus Risotto with Mascarpone and Grana Padano

White Asparagus Cream Risotto Recipe

Category: Risotto
Serves: 4

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A delightful Italian dish, the White Asparagus Cream Risotto blends the delicate flavors of tender white asparagus with a creamy texture that elevates the humble risotto to a new level. Ideal for spring, this dish is perfect for any occasion, whether a casual family dinner or a special gathering. The creamy mascarpone and the distinctive Grana Padano cheese, paired with the rich broth and fragrant herbs, make this risotto a standout addition to your culinary repertoire.

Ingredients

Instructions

1. Prepare the Asparagus
   Start by thoroughly washing the white asparagus under cold running water. Use a vegetable peeler to gently scrape off the tougher, fibrous outer layer, taking care to leave the delicate tips intact. Once peeled, tie the asparagus stalks together with cooking twine, and trim off the woody ends. You may also use a paring knife to clean the stems for a neater presentation.

2. Cook the Asparagus
   Fill a tall, narrow pot with salted water, ensuring that only the asparagus tips are submerged while the rest of the stalks remain above the waterline. This method allows the tips to cook gently with steam. Bring the water to a boil and cook the asparagus for approximately 20 minutes. After this, remove the asparagus from the pot and set aside to drain. Once they are slightly cooled, separate the tips and set them aside for later use. Cut the remaining stalks into small pieces.

3. Sauté the Asparagus Stems
   In a large skillet, heat 2 tablespoons of olive oil and 20 grams of butter over medium heat. Add the chopped asparagus stems and sauté them for about 5 minutes until they begin to soften. Halfway through the cooking process, add half of the reserved asparagus tips, allowing them to soften and release their flavors. Once cooked, transfer the mixture to a blender and blend until smooth, creating a creamy asparagus puree.

4. Toast the Rice
   In another large pan, heat the remaining 2 tablespoons of olive oil and 40 grams of butter. Add the chopped onion and sauté until translucent and aromatic. Stir in the Carnaroli rice and toast it for a few minutes until it becomes slightly translucent, giving the risotto a nuttier flavor.

5. Cook the Risotto
   Pour in a ladleful of hot vegetable broth to the rice, stirring continuously until the liquid is absorbed. Repeat this process, adding the broth one ladleful at a time, ensuring the rice absorbs the liquid slowly and evenly. Continue cooking for about 15 minutes or until the rice is nearly tender but still al dente.

6. Combine the Asparagus Cream and Rice
   Five minutes before the risotto is finished, stir in the asparagus cream you made earlier. Mix well to incorporate the smooth, velvety texture of the cream into the rice. Adjust the seasoning with salt and black pepper to taste.

7. Finish and Serve
   Just before serving, gently fold in the reserved asparagus tips for a bit of texture and color. Turn off the heat, then stir in the freshly chopped parsley. Serve the risotto immediately, garnishing with a generous sprinkle of Grana Padano DOP cheese for an added layer of flavor and richness.

Serving Tips

For an extra touch of elegance, serve the risotto with a few extra asparagus tips or a drizzle of high-quality olive oil. You can also pair it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the delicate flavors of the dish.

This White Asparagus Cream Risotto is a delightful way to enjoy the tender, earthy flavor of asparagus while experiencing the creamy, savory goodness of a well-prepared risotto. Whether you’re a seasoned chef or a beginner, this recipe will leave you with a dish that’s sure to impress your guests.

Enjoy this rich, creamy risotto at your next gathering or dinner for a comforting yet sophisticated meal.