Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.
More info here.
Asparagus Risotto
Classic risotto over a base of asparagus.
Equipment
- 1 Pan (big enough for the rice).
Ingredients
- 6-7 shallots (cut into small pieces similar in size to rice or slightly larger)
- 2-3 bunch asparagus (For broth and decoration)
- 1 stock cube (optional to add flavor)
- ½ kg carnaroli rice
- 1 splash olive oil
- 1 splash white wine (a dry one is better)
- 100 grams butter (3.5 oz)
- Grated Parmigiano Reggiano cheese (to taste)
- 1 bunch mushrooms (whatever you like)
Instructions
- Broth:Cut the tail of the asparagus (Approx 2cm) and discard them.Cut the asparagus approximately in half. The tail part is used for the broth and the rest is used for decoration.2-3 bunch asparagus
- Sauté the asparagus tails halfway in olive oil until softened. Add boiling water and boil 10 more minutes. You can add a vegetable broth in cubes to give more flavor. Salt to tasteBlend them with a hand blender and strain through a fine sieve or filter.Discard all the rest that remains in the strainerKeep the broth at a temperature close to boiling.2-3 bunch asparagus, 1 stock cube
- Fry the shallots with a little olive oil and a teaspoon of butter until translucent.Add the rice and sauté two or three minutes until it begins to change color.Reduce heat to medium/low, add a generous splash of white wine and stir well. Cook for 10 to 15 seconds.6-7 shallots, 1 splash olive oil
- Add the broth little by little only at the level of the rice. Do not add all the broth together.
- Depending on the size of the pan used, the amount of rice, and the heat of your cooker, it can drastically change the cooking time. In my case it takes about 40 minutes.In any case, it is best to taste the rice every few minutes to check its doneness.
- When you have 2 minutes left to cook, add a little more broth and butter and turn off the heat.Pay attention at the end of cooking because the rice could overcook very quickly. Our risotto at this time has to be very juicy.100 grams butter
- Add the grated cheese and now yes, mix well.Grated Parmigiano Reggiano cheese
- Questo è tutto!
Notes
A good way to prepare the asparagus is to sauté it only in salted butter (better if it is this homemade butter) for about 1 minute. They will be very tasty and a little crispy.
Decorate with green and red asparagus (ideally, these asparagus should be as thin as possible), with Parmigiano Regia slices and/or also with colored mushrooms.
