Risotto with White Asparagus Cream

17/11/2023

Risotto with white asparagus cream is a refined and creamy spring dish. Following Italian tradition, I will present the ingredients first, then the procedure for preparation.

Ingredients

320 g of Carnaroli or Arborio rice
500 g of white asparagus
About 1 liter of vegetable broth
1 small shallot
50 g of butter
80 ml of dry white wine
Grated Parmesan to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Preparation

Start by cleaning the asparagus: remove the hardest part of the stalk and peel the outer part with a vegetable peeler. Then cut the tips off and set them aside. Slice the rest of the stalks into thin rounds.
Heat a drizzle of oil and a knob of butter in a saucepan. Add the finely chopped shallot and sauté until it becomes translucent.
Add the asparagus rounds into the pan (excluding the tips) and let them flavor for a few minutes, then add the white wine and let it evaporate.
Meanwhile, bring the vegetable broth to a light boil in another pot.
Add the rice to the pan with the asparagus and toast for one minute, stirring. Then start to add the hot broth a ladle at a time, waiting for the rice to absorb the liquid before adding more.
Halfway through cooking the rice, add the asparagus tips.
Continue cooking, adding broth until the rice is al dente (about 16-18 minutes). Make sure the risotto is creamy and not too dry.
Once the rice is cooked, remove the risotto from the heat and blend with a nice knob of cold butter and grated Parmesan. Season with salt and pepper.
After creaming the risotto, let it rest for a minute before serving it piping hot.

Curiosity

White asparagus is particularly prized for its sweetness and tender texture. They are less fibrous than green asparagus and have a delicate flavor that pairs perfectly with the risotto. In Italy, the production of white asparagus is widespread, especially in the Northeast, with some varieties even boasting the IGP, Protected Geographical Indication.

Happy cooking and enjoy your meal!