Spring Mimosa Risotto with Asparagus and Stracchino

Mimosa Risotto
Category: First Courses
Servings: 4

This delicate and flavorful mimosa risotto is an ideal dish for springtime, where the freshness of asparagus pairs beautifully with the creamy texture of rice and the richness of Stracchino cheese. It’s a hearty yet light dish, perfect for a family dinner or a special gathering. Let’s dive into this simple yet sophisticated recipe!

Ingredients

Instructions

1. Prep the Asparagus:
   Begin by thoroughly cleaning the asparagus. Trim the woody ends and cut the spears into small pieces. For the perfect texture, you can blanch them by placing them in boiling water for about 3-4 minutes. Drain them and set aside.

2. Cook the Shallots:
   In a large pan, heat the extra virgin olive oil over medium heat. Add the shallot, finely chopped, and sauté until it becomes translucent and fragrant. This will be the base of your risotto’s flavor.

3. Toast the Rice:
   Add the Carnaroli rice to the pan with the shallot and stir well. Toast the rice for about 1-2 minutes until it becomes slightly translucent around the edges. This will help the rice to absorb the flavors and release its starch, creating a creamy texture.

4. Deglaze with Wine:
   Pour in the dry white wine and let it simmer for a few minutes until the alcohol evaporates, leaving behind a wonderful, rich flavor.

5. Add the Broth:
   Begin adding the vegetable broth to the rice, one ladle at a time. Stir constantly and allow each ladle of broth to be absorbed by the rice before adding the next. Continue this process for about 15-18 minutes, or until the rice is tender yet still al dente.

6. Combine the Asparagus:
   During the last few minutes of cooking, add the previously cooked asparagus to the risotto, stirring to incorporate the fresh flavors of the asparagus throughout the dish.

7. Finish with Creaminess:
   Once the risotto is cooked, remove the pan from the heat. Stir in the Stracchino cheese and a small knob of butter for added creaminess. Mix well until the cheese is fully melted and the risotto reaches a velvety consistency.

8. Add Grana Padano:
   Grate the Grana Padano cheese and sprinkle it generously into the risotto for a sharp, nutty flavor. Season with black pepper to taste.

9. Serve and Garnish:
   Spoon the creamy risotto onto plates, and for the final touch, top with finely chopped hard-boiled eggs. The egg pieces will mimic the yellow hues of mimosa flowers, adding both texture and color to the dish. Serve immediately and enjoy the wonderful combination of flavors!

Nutritional Information

The following is an estimate for one serving (¼ of the recipe):

Tips for Success:

• Rice Choice: Carnaroli rice is perfect for risotto due to its high starch content, which creates a rich, creamy texture. Avoid using shorter-grain varieties like Arborio, as they don’t yield the same consistency.
• Asparagus Tips: When cooking asparagus, remember not to overcook it. A quick blanch will ensure it remains vibrant and retains its nutrients.
• Cheese Options: If you can’t find Stracchino, you can substitute with another soft cheese like mascarpone or ricotta, but Stracchino’s mild flavor and smooth texture make it the perfect match for this dish.
• Wine Substitute: If you prefer not to use wine, you can replace it with a splash of lemon juice or vegetable stock for a lighter flavor.

This mimosa risotto will make for a stunning meal, perfect for any occasion where you want to impress your guests or enjoy a comforting yet elegant dinner at home. Its fresh, springtime flavor, creamy texture, and subtle richness make it a versatile dish that pairs well with a crisp white wine or even a light salad on the side.

Enjoy your mimosa risotto!