Creamy Asparagus Risotto
An asparagus risotto where nothing from the bunch is thrown away: the tips are blanched separately and go in at the end, the tender stalks halfway through cooking — and the woody ends, which usually go in the bin, steep for ten minutes in the stock. That gives you asparagus stock for free and doubles the flavor.
The rice variety matters. Carnaroli or Arborio. An ordinary long-grain rice will not release the starch that makes a risotto creamy, and no amount of stirring will compensate.
With that same trimmings stock you can make the cream of asparagus soup; and for the oven, the asparagus gratin with béchamel.
Ingredients
- 320 g Carnaroli or Arborio rice
- 1 bunch green asparagus, about 250 g
- 1 small onion, finely chopped
- 1/2 glass dry white wine
- 1.2 l vegetable stock
- 50 g cold butter
- 60 g grated Parmesan
- 2 tbsp olive oil
- Salt and black pepper
Method
- 1
Separate the tips and slice the tender stalks into rounds. The woody part is not thrown away: boil it for 10 minutes in the stock and strain — free asparagus stock.
- 2
Blanch the tips for 2 minutes in the simmering stock and set them aside.
- 3
Cook the onion in the oil over gentle heat until translucent. Add the rice and toast it for 2 minutes, stirring, until the edges look translucent.
- 4
Pour in the wine and let it evaporate completely.
- 5
Add the hot stock a ladleful at a time, stirring often and adding the next once the previous one has been absorbed. Halfway through cooking, add the sliced stalks.
- 6
At 16-18 minutes the rice should be al dente and the whole thing fluid. Adjust the salt.
- 7
Off the heat, the mantecatura: add the cold butter and the Parmesan and beat vigorously with a wooden spoon until creamy and glossy.
- 8
Add the reserved tips, cover for 2 minutes and serve on flat plates, with freshly ground pepper.
Flavors of the Mediterranean: From Our Table to Yours
If one kitchen invites you to sit down at a long table and stay there, it is the Mediterranean. This is our personal selection of dishes that celebrate freshness, sun and good produce: recipes that smell of basil, lemon and sea. Technique in the service of simplicity — and dishes that come out right every time.
