Asparagus Risotto

Asparagus risotto is a delicious and refined spring dish. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 1 bunch of fresh asparagus
• About 1 and a half liters of vegetable broth
• 1 shallot or a small white onion
• Half a glass of dry white wine
• Grated Parmesan cheese to taste
• Butter to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by cleaning the asparagus: remove the woody part of the stem and if necessary, peel them with a vegetable peeler. Cut the tips and set them aside, then chop the stems into rounds or pieces.
2. Prepare the vegetable broth and keep it warm on low heat.
3. In a large pan or pot, gently fry the finely chopped shallot in a mixture of butter and oil. When the shallot becomes transparent, add the asparagus stems and let them flavor for a few minutes.
4. Add the rice to the pan and toast it for about a minute, stirring constantly.
5. Deglaze the rice with half a glass of white wine and let the alcohol evaporate on high heat.
6. Start adding the hot broth a little at a time, stirring frequently. As the broth is absorbed by the rice, add more broth. Maintain a constant cooking by adding broth as needed.
7. Halfway through cooking, add the asparagus tips you set aside.
8. Continue cooking until the rice is al dente and creamy, which usually takes about 18 minutes.
9. Once cooked, turn off the heat and cream the risotto with a knob of butter and grated Parmesan cheese. Adjust the salt and pepper to your taste.
10. Let the risotto rest for a minute with the lid on, then serve hot.

I recommend serving the risotto with an additional sprinkle of Parmesan and, if you like, a drizzle of raw extra virgin olive oil to enhance the flavors. Asparagus risotto can be further enriched with the addition of a few pan-sautéed shrimps or crispy speck for a smoky note.