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WILD ASPARAGUS RISOTTO

Ingredients for 4 people:
wild asparagus 200 gr
shallot n°2 (no large ones)
arborio rice (four hands full)
Parmigiano (2 tablespoons)
butter (1 tablespoon)
vegetable broth
extravirgin olive oil
solt
pepper

Ingredienti risotto

WHAT YOU NEED

pan with a bottom for even cooking
small pot for vegetable broth
ladle (we use the perforated risotto ladle which you can find here)
cutting board
knife
spoon
cupped ladle

BEFORE YOU START
Take the small pot and fill it halfway with water, you will need it for the vegetable broth. You will have to add the discarded asparagus and discarded shallots and bring it to the boil for a few minutes. Then you will use it when cooking the risotto.

Asparagus

PREPARATION OF THE ASPARAGUS SAUCE
On the cutting board, finely cut the shallot in the tender part, and put it in a pan at room temperature, add extravirgin olive oil (2 tablespoons) and a pinch of salt to 2 fingers.
Take the asparagus and separate them from the woody base, we will only use the tender part, to understand how to separate the two parts, apply light pressure starting at the base and going towards the tip until the asparagus breaks in half at its tender point.
We will use the soft part, put the hard part in the small pot for the vegetable broth.
Cut the asparagus into slices and leave the tip whole which is very beautiful for decorations.
We are ready to cook the sauce.
Let the shallot sizzle for a few seconds and add the asparagus to the pan, add vegetable broth if necessary and complete the cooking of the asparagus in 4-5 minutes. they must be tender at the end of cooking (taste them to see if they are cooked) and season with salt and pepper.

risotto

PREPARATION OF THE RISOTTO
Take another pan and put the rice and a spoonful of oil in it, turn the heat on to medium heat, because we need to toast the rice a little. Stir the rice in the pan, being careful not to burn it, this will help you have an aldente and well-cooked risotto. When the rice grain has taken on a shiny color and no longer has a white core, it is ready to start cooking. We begin by adding vegetable broth, then add the asparagus sauce and let it cook for about 20 minutes, adding broth when it dries. as soon as the risotto is cooked, cream it, turn off the heat under the pan, add butter and Parmigiano, stir the risotto to homogenize and let it rest for a minute.
Serve on a deep plate and place a tip of asparagus on the plate.
Enjoy your meal

risotto asparagus

More photos of the risotto on our Instagram page