Approximate values estimated by AI
Classic Asparagus Risotto
Traditional dish · Italian
A creamy and comforting Italian rice dish featuring tender asparagus, Arborio rice, Parmesan cheese, and white wine, slowly cooked to perfection.
Ingredients
- Arborio rice300g
- Fresh asparagus500g
- Vegetable broth1.2 liters
- Dry white wine150ml
- Shallots2
- Garlic2 cloves
- Unsalted butter50g
- Parmesan cheese80g
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Prepare the asparagus: Wash and trim the tough ends. Cut the spears into 1-inch pieces, keeping the tips separate. Blanch the asparagus pieces (not the tips) in boiling salted water for 2 minutes, then shock in ice water. Drain and set aside. Blanch the tips for 1 minute, shock, drain, and set aside.
- 2
Heat the vegetable broth in a saucepan and keep it simmering.
- 3
In a large, heavy-bottomed pan, heat olive oil and 25g of butter over medium heat. Add finely chopped shallots and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the grains are translucent at the edges.
- 5
Pour in the white wine and stir until it's completely absorbed.
- 6
Begin adding the simmering broth, one ladleful at a time, stirring constantly and waiting until each addition is almost completely absorbed before adding the next. Continue this process for about 15-18 minutes.
- 7
Stir in the blanched asparagus pieces (not the tips) and continue adding broth and stirring for another 5 minutes, or until the rice is al dente.
- 8
Remove the pan from the heat. Stir in the remaining 25g of butter, grated Parmesan cheese, and the reserved asparagus tips. Season with salt and freshly ground black pepper to taste.
- 9
Let the risotto rest for 1-2 minutes before serving. Garnish with fresh parsley.
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