Asparagus Risotto
Asparagus risotto is a creamy spring appetizer: discover this delicious recipe that also uses the asparagus trimmings!
Asparagus risotto is a testament to the Italian ability to transform leftovers into refined dishes. The delicate balance between the creaminess of the rice and the freshness of the asparagus embodies the essence of quality cuisine. With Grana Padano cheese enhancing the earthy flavor and butter adding depth, this recipe demonstrates how respecting ingredients and seasonality can make a simple dish memorable. For those seeking an appetizer that combines tradition and creativity, this is an alternative to the usual risotto that never disappoints.
Instructions
- 1
To prepare the asparagus risotto, start by cleaning the asparagus: remove the toughest part of the asparagus with your hands, which you will use for the broth. Cut off the tips of the asparagus, which will be used to garnish the risotto, and slice the rest of the asparagus into thin rounds.
- 2
Wash the vegetables for the broth, then coarsely chop the celery, carrots, and onion.
- 3
Prepare the broth: place the vegetables in a pot, along with the tough asparagus stalks you set aside. Cover with water and, starting from cold water, cook for at least half an hour from the boil. Peel and finely chop the shallot.
- 4
Sauté for a few minutes with a drizzle of olive oil, add half of your asparagus slices, cook for a couple of minutes, stirring occasionally, season with salt, and cover with a ladle of broth.
- 5
Now let it cook for about 5 minutes with the lid on. Then let it cool. Blanch the asparagus tips in salted water for a couple of minutes.
- 6
Cool them in ice water 16 so that they retain a nice bright color and remain crisp. Meanwhile, the asparagus slices will be lukewarm, blend them with 15 g of oil.
- 7
You should get a smooth, beautiful green cream. Now you have all the components to start cooking the risotto: in a large saucepan, heat a drizzle of olive oil. Toast the rice for 3-4 minutes, adding a pinch of salt.
- 8
Add the broth to cover the rice and continue cooking, adding more broth as needed. About halfway through cooking, add the remaining asparagus slices and continue cooking the risotto, adjusting salt as needed. Set aside a couple of tablespoons of cream.
- 9
When there are 2-3 minutes left until the risotto is cooked, add the rest of the cream. Once cooked, let it rest, covered, for two minutes. Stir in butter, grated cheese.
- 10
Add a grind of pepper, a drizzle of oil, and the remaining asparagus cream, stirring vigorously. Serve the asparagus risotto hot, garnishing the plates with the asparagus tips you set aside.
Ago's Notes
- Adjust the salt according to the salt content of the ingredients.
May each bite be a celebration of respect for ingredients and patience in the process, because true flavor comes when you look at the dish as a work of art made with love.
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