Asparagus Cream Risotto with Toasted Almonds

Instructions

1. 1

   Snap off and discard the tough ends of the asparagus, then rinse the spears. Slice the stalks into even rounds, keeping the tips whole. Peel and finely chop the shallot.

2. 2

   Heat the olive oil in a large pot. Add the shallot and cook over medium-low heat for 4–5 minutes, stirring often, until soft and translucent without browning. Add the asparagus rounds and tips, stir briefly, then add a ladleful of hot water. Cook over medium heat for about 10 minutes, until tender.

   10 min

3. 3

   Coarsely chop the almonds. Put them in a skillet with sage leaves and thyme, then toast over medium heat for about 5 minutes, stirring often, until golden and fragrant. Set aside.

   5 min

4. 4

   Put the Carnaroli rice in a hot saucepan and dry-toast it for 2–3 minutes, stirring continuously. Add the remaining hot water one ladleful at a time, adding more only after the previous addition has been absorbed and stirring occasionally.

   3 min

5. 5

   When the asparagus is tender, remove and reserve the tips. Blend the stalks and shallot directly in the pot until smooth, adding a spoonful of hot water if needed.

6. 6

   Halfway through cooking the rice, season with salt and stir in the asparagus cream. Continue cooking, adding hot water as needed until the rice is done.

7. 7

   Remove the risotto from the heat, add the stracchino, and stir or toss vigorously until creamy. Plate immediately and garnish with the reserved asparagus tips and toasted almond-herb mixture.