Risotto con Asparagi

The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

🌍 Italian, Veneto Difficulty: ●●●○○

A spring risotto from the Veneto, where white asparagus is prized above green. Trim the stalks and simmer the woody ends in the broth for flavour. The tips go in near the end, barely cooked, so they snap between the teeth.

Ingredients

350g arborio rice
500g asparagus, tips reserved, stalks chopped
1 shallot
100g butter
100g Parmesan
1L chicken stock
White wine

Method

Blending — Blend asparagus stalks with stock.
Sautéing — Sauté shallot; toast rice; add wine.
Step 3 — Build risotto with asparagus stock.
Adding — Add tips last 5 min. Finish with butter and Parmesan.

Tags: arborio rice, asparagus, shallot, butter, parmesan · Source: Brittani's Almanac

Risotto con Asparagi - Italian Recipe