Classic Asparagus Risotto (Rižoto sa šparogama)

Sastojci

• Arborio rice300g
• Fresh asparagus500g
• Vegetable broth1.2 liters
• Shallots2
• Garlic2 cloves
• Dry white wine150ml
• Parmesan cheese80g
• Butter50g
• Olive oil2 tbsp
• Saltto taste
• Black pepperto taste
• Fresh parsleyfor garnish

Koraci

1. 1

   Prepare the asparagus: Wash and trim the tough ends. Cut the spears into 2-3 cm pieces, keeping the tips separate.

2. 2

   Blanch the asparagus pieces (not the tips) in boiling salted water for 2-3 minutes. Drain and set aside. Blanch the tips for 1 minute, drain, and set aside separately.

3. 3

   Finely chop the shallots and mince the garlic.

4. 4

   Heat olive oil and 25g of butter in a large, heavy-bottomed pan over medium heat. Add the shallots and cook until softened, about 5 minutes.

5. 5

   Add the minced garlic and cook for another minute until fragrant.

6. 6

   Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.

7. 7

   Pour in the white wine and stir until it has evaporated completely.

8. 8

   Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next.

9. 9

   Continue this process for about 15-18 minutes, until the rice is al dente (cooked through but still firm to the bite).

10. 10

    Add the blanched asparagus pieces (not the tips) to the risotto and stir.

11. 11

    Cook for another 2-3 minutes until the asparagus is heated through and the risotto is creamy.

12. 12

    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 black pepper to taste.

13. 13

    Let the risotto rest for 1-2 minutes before serving. Garnish with fresh parsley.