Among the many gifts that Mrs. Primavera brings to our meadows and on our tables, asparagus among our favorites, mainly because, during some walks, they can be found in wild form , what inn comparison with beauty to bring the result of a beautiful day in the mountains to the kitchen, sure of the genuineness and generosity that only Nature can offer!
Whether they are wild or not, asparagus is an absolute delight, with that bitter taste and the richness of its nutritional properties, which make it very rich in fiber, vitamins, and antioxidants. And this is why the recipe for risotto with asparagus could not be missing from the lagAlpi recipe book.
It’s a classic and a pretty fast recipe, which gives its best thanks to its, simplicity. But be careful: to ensure that clarity is synonymous with goodness, the ingredients must be of the highest quality.
Here then, armed with boots and joy, a nice walk in search of wild asparagus, so good because it is natural, could be helpful. Wild asparagus also has a more intense flavor than common asparagus in a risotto; it gives its best. However, if you do not have time or do not live in areas suitable for harvesting, you can choose organic asparagus, making sure they are fresh and firm.
For the risotto, on the other hand, you will not need boots and not even shoes: in our shop, you will find a Mr. rice who will lend itself perfectly to your business. We are talking about the Carnaroli Gran Riserva Rice del nostro produttore Riso Buono. Thanks to the aging for one year from raw, Carnaroli Gran Riserva Rice considerably increases its original volume and allows less dispersion of starch and minerals during cooking. Perfect for risotto, it will make your dish creamy and very tasty, enhancing the amarostilco flavor of the asparagus.
Ingredients for 4 servings
- 300 gr of Rice “Riso Carnaroli Gran Riserva“
- 300 gr of clean asparagus
- 1 lt of vegetable broth
- 1/2 cup of dry white wine
- 1 small onion
- 2 tablespoons of extra-virgin oil
- 2 tablespoons of butter
- 4 tablespoon of Grana Padano
- First of all, prepare about 1 liter of vegetable broth and set it aside.
- Clean the asparagus, scraping the hardest part of the stems with a sharp knife until the stems are not too hard. Weigh them.
- Divide the asparagus tips from the stems with a clean cut.
- At this point, proceed to tie the asparagus stems with a kitchen string, immerse them in a large pot full of cold water, and separately, in a basket, steamer, colander, or whatever you have available to place over the pot with the asparagus stalks, place the asparagus tips inside to steam them.
- Place the pot on the stove, lean on the basket or the one you used with the asparagus tips, cover with a lid and cook for 10 – 15 minutes. After 5 minutes, check the tips. If they are soft under the fork tines, set them aside and cool.
- For the stems, the cooking will probably be completed within 15 minutes. These, too, should be soft under the fork tines.
- Finally, untie the stems and let them cool.
- In conclusion, slice the most tender stems with a double-bladed knife, obtaining pieces of asparagus about 6-7 mm in size. Next, cut just over half of the limbs.
- Therefore, blend the rest of the stems (i.e., the less tender ones), add 2-3 tablespoons of water and continue to blend until you get a smooth cream. At this point, you have obtained: the pureed cream, the asparagus tips, and the asparagus pieces. All that remains is to prepare the risotto.
- First of all, heat the vegetable broth over low heat, then place the saucepan with the asparagus cream over very low heat.
- Cut the onion and place it in a pan with oil and one tablespoon of butter. Let it fry. When the onion starts to turn brown, add the rice.
- Toast the rice for about 1 minute over high heat, stirring constantly. Add the white wine and let it evaporate over high heat, continually stirring.
- Only when the wine has completely evaporated, add the asparagus cream to the rice.
- Finally, turn, let it take the boil, lower the heat and proceed to cook your risotto with asparagus over low heat. From time to time, add 1 – 2 ladles of broth to keep the risotto from drying out.
- After about 8 minutes, add the asparagus pieces.
- In conclusion, turn and continue cooking over low heat, adding hot broth as needed.
- Add the asparagus tips, turn well and cook for a few seconds; turn off the heat, add the parmesan, turn the risotto well over the heat off, add the butter, whisk, and season salt. Finally, complete with a pinch of pepper.
- Your Risotto with asparagus is ready. Serve it hot!