Risotto with asparagus


Behind every dish there is always a story, a tale. Risotto with asparagus is one of them. Since I was a child I have appreciated this creamy dish, with its delicate, enveloping and slightly bitter taste. Today the protagonists are the first asparagus of the season, freshly harvested from my garden. A simple recipe with small rules to follow.

RECIPE

  • 320 g Carnaroli rice
  • 200 g asparagus clean
  • 2 segments garlic
  • 30 g white onion
  • vino bianco q.b.
  • burro q.b.
  • 60 g Grated Grana Padano
  • 1,2 l vegetable broth
  • parsley to taste
  • sale q.b.
  • pepe q.b.
  • bicarbonate qb for cleaning asparagus
  • First of all, prepare the vegetable broth and keep it warm.

  • Clean the asparagus: break only the hardest part of the stem with your fingers. Before cooking them, rinse them in plenty of water and a little bicarbonate of soda.

  • Blanch them for a few minutes in a saucepan with lightly salted water. As soon as they are ready, cut them into pieces and leave a few asparagus tips aside.

  • Using a blender, blend the asparagus with a little cooking water and chopped parsley to obtain a bright green cream. Set aside.

  • In a pan, gently fry the onion with a knob of butter and the chopped garlic.

  • Add the rice, toast it for 1 minute, mix and add a little white wine. Let it evaporate and continue mixing.

  • Using a ladle, add the hot broth little at a time and cook over a low heat. The risotto should not dry out completely. Keep an eye on it and stir occasionally.

  • Continue adding 1-2 ladles of hot broth as needed. Taste every now and then, add salt and check the cooking times.

  • Before completing cooking, add the spinach cream and their tips that you left aside. The risotto will be ready when it is cooked al dente and has reached the right creaminess, neither too liquid nor too dry.

  • Turn off the heat, add the cheese, stir again and add a knob of butter to mix. Serve, add a pinch of pepper and a sprinkling of chopped parsley.


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