Asparagus risotto (Risotto agli asparagi)
Finally spring! Finally asparagus!
You can find asparagus all year round in Norway, but those that come in the spring have a special taste and to me they also taste of spring and summer. Asparagus season is right now, from April to June.
Asparagus is a versatile vegetable. We can prepare them in various ways: boiled, fried, grilled and steamed.
But, making risotto with this lovely and wonderful vegetable is the best way to use them, I think.
You can make risotto in endless variations, but asparagus risotto is always one of my favourites.
You get a delicious and tempting dish. Watch out! You should pay attention and follow the recipe very precisely. There are some important rules for making a good risotto, I recommend you read what I have already written about Risotto here on my blog.
Happy reading and enjoy this tasty asparagus risotto.
Enjoy your meal.
Diff. 2
Preparation: 20'
Cooking time: 25'
Wine: Chardonnay
Ingredients for 4 persons:
- NUMBER OF RISKS Carnaroli
- 500 g of asparagus
- 1 shallot
- 3 tbsp extra virgin olive oil
- salt and freshly ground pepper
- 1 small bunch of fresh parsley leaves
- 50 g butter
- 1,5 l vegetable stock
- 1 dl dry white wine
- 70 g freshly grated parmesan
This is what you do:
Heat the vegetable stock in a saucepan over low heat.
Toast (tostare) the rice in a frying pan without oil.
Place the rice in the dry pan over medium heat for 1-2 minutes, stirring constantly. The rice should feel warm when you touch it. The grain of rice must not turn dark, it must still be pearly white.
Place the rice in a bowl.
Boil lightly salted water in a pot. Put in the asparagus and cook until they are almost tender for approx. 8 minutes, depending on the thickness. Strain the asparagus. Cut off the tops and set them aside.
Cut the asparagus stalks into small pieces.
Process half of the asparagus pieces in a food processor.
Add the water in which you boiled the asparagus to the vegetable stock.
Peel and finely chop the shallot.
Rinse and finely chop the parsley leaves.
Fry the shallot in a saucepan with olive oil for a few minutes until glossy and soft over a low heat.
Add the rice, let it fry while stirring. Add the white wine and let it evaporate.
Add the finely chopped asparagus and enough hot stock to cover the rice with liquid.
At this stage, you should no longer stir the rice, but simply turn it to get a creamier consistency. Pour in another ladleful of stock, and continue like this until the rice is fully cooked. It takes approx. 15-18 minutes.
When the risotto is fully cooked (al dente) and has a nice consistency, add the asparagus pieces and asparagus tops.
Season with salt and pepper.
Pull the saucepan aside and stir in the cold butter, Parmesan and parsley. (We call this mantecare). Save some of the parsley leaves for garnish.
Cover the risotto with a damp kitchen towel and let it rest for a few minutes before serving.
Serve on plates and garnish with the parsley leaves.