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Ingredients for 4 people:

• 200 grams wild asparagus
• 2 shallots (small)
• Four hands full arborio rice
• 2 tablespoons Parmigiano-Reggiano
• 1 tablespoon butter
• 1.5 liters vegetable broth
• 3 tablespoons extra virgin olive oil 
• Pinch of salt
• Pepper

Risotto ingredients

What you need:

• Pan with a bottom for even cooking
• Small pot for vegetable broth
• Ladle (we use the perforated risotto ladle, available here)
• Cutting board
• Knife
• Spoon
• Cupped ladle

Before You Begin:

1. Fill the small pot halfway with water. This water will be used for the vegetable broth.
2. Add the discarded asparagus and shallots to the pot.
3. Bring it to a boil for a few minutes.
4. Use the vegetable broth when cooking the risotto.

Asparagus

Method for Asparagus Sauce:

1. On a cutting board, finely chop the shallot in the tender part and put it in a pan at room temperature. Add extra virgin olive oil (2 tablespoons) and a pinch of salt to the pan.
2. Next, separate the asparagus from the woody base, using only the tender part. To separate the two parts, apply light pressure starting at the base and moving towards the tip until the asparagus breaks in half at its tender point.
3. Set aside the woody part of the asparagus for the vegetable broth. Cut the asparagus into slices, leaving the tips intact for decorative purposes.
4. Sauté the shallot for a few seconds and add the asparagus to the pan. If necessary, add vegetable broth to the pan.
5. Cook the asparagus for 4-5 minutes until it is tender.
6. Taste the asparagus to ensure it is cooked to your liking. Season with salt and pepper.

Method for Risotto

1. Take another pan and add rice and a tablespoon of oil to it. Turn the heat to medium and toast the rice slightly.
2. Stir the rice in the pan, ensuring it does not burn, to achieve an al dente and well-cooked risotto. When the rice grains have developed a glossy appearance and the white core has disappeared, it is ready to begin cooking.
3. Begin by adding vegetable broth, followed by the asparagus sauce. Allow the mixture to simmer for approximately 20 minutes, adding broth as needed to prevent it from drying out.
4. Once the risotto is fully cooked, incorporate cream, turn off the heat, and add butter and Parmesan cheese. Stir the risotto thoroughly to ensure even distribution of the ingredients. Allow the risotto to rest for a minute before serving.

Note: Plate the risotto on a deep plate and garnish with a small portion of asparagus.

asparagus risottoMore photos of the risotto on our Instagram page