The risotto with asparagus is a classic of Italian cuisine that represents real praise to spring. With a delicate flavor and a soft consistency, it is a simple and refined first course as per the tradition of national cuisine.
• 500 g of asparagus
• 350 g of Carnaroli rice
• 70 g of butter
• 1/2 onion
• hot vegetable broth
• grated Grana Padano cheese
• extra virgin olive oil
Recipe type: easy
Cooking: 30-35 minutes
Steam the asparagus with a pinch of salt for about ten minutes, then cut the tips that you will put in a pan with butter (or oil of your choice) for 5 minutes. Then cut the rest of the asparagus into rings and set aside.
In a saucepan melt 30 grams of butter (or oil of your choice) with chopped onion, then add the rice and let it toast for a few minutes, turning it occasionally, then add the asparagus slices.
(Here some advice to cook Rice in the Italian way)
Stir with a wooden spoon, then add the broth brought to a boil. Cook the risotto adding occasionally a few ladles of broth. When the rice is cooked, adjust the salt, add the tips previously stirred with butter and grated cheese.
Leave to rest for a few minutes and then serve at the table.
– Do not throw the boiling water of the asparagus, but add the broth to the rice for a more intense flavor.
– Cut the tips before boiling the asparagus; tender and delicate, the boiled asparagus tips may become too soft, unraveling in rice.
– Blend a part of asparagus: for a more creamy consistency than the risotto.
– Use the right cheese, preferably long-aged Parmesan cheese.