Asparagus and speck risotto

Here is the recipe for Asparagus and Speck Risotto, a dish that combines the sweetness of asparagus with the strong taste of speck in an Italian classic.

Ingredients

• 320g of rice (preferably Carnaroli or Arborio)
• 1 bunch of asparagus (about 300g)
• 100g of diced speck
• 1 small shallot
• 1 liter of vegetable broth
• 50g of butter
• 50g of grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Extra virgin olive oil (EVO), as needed

Preparation

1. Start by cleaning the asparagus: remove the woody parts of the stem and, if necessary, peel the end of the stem with a vegetable peeler. Cut the tips off and set them aside, then slice the rest of the stems into rounds.
2. In a pan, heat a drizzle of EVO oil and sauté the chopped shallot until it becomes transparent.
3. Add the asparagus stems (not the tips) and let them cook for a few minutes. Then set aside.
4. In another pan, lightly toast the rice dry until it becomes translucent. Then add the asparagus and shallot sauté.
5. Moisten with the hot broth a little at a time, stirring continuously, and continue cooking for about 15-18 minutes.
6. Halfway through cooking, add the asparagus tips as well and continue to cook, adding broth as needed.
7. When the rice is al dente, add the diced speck and mix well.
8. Remove from the heat, stir in the butter and grated Parmesan, and season with salt and pepper.
9. Let the risotto rest for a couple of minutes before serving.

Curiosity

Risotto is a dish from northern Italy, and its preparation requires patience and attention. Creaming the risotto properly allows achieving that creaminess typical of the dish that Italians love. The combination with asparagus, the quintessential spring vegetable, and speck, a typical charcuterie of the northeast, creates a balance of flavors that is highly appreciated.