Here is another version of “seasonal” risotto, in the sense that asparagus appears on our tables just in spring for a limited period. You should know that this risotto is my brother’s absolute favorite and it reminds me a lot of the Sunday lunches of my adolescence.
The procedure is quite simple and similar to that of the other risottos we have presented, with a little more attention to the two times for inserting the asparagus.
- carrot,celery, onion and herbs for the broth (alternatively use the stock cube)
- vialone nano rice (a coffee cup for each diner)
- a bunch of fresh asparagus
- a shallot
- 50 g of butter
- dry white wine (one glass)
- grated parmesan cheese
- salt and pepper
In un pentolino mettete su un brodo vegetale che vi servirà per allungare il risotto.
Separately, finely chop the shallot and wash and remove the white, hard part of the asparagus. At this point cut the tips and set them aside, peel the asparagus stems with the potato peeler and then cut them into thin slices.
In a pan with a thick bottom, possibly non-stick, put a knob of butter on the heat and, when it has heated up, add the finely chopped shallot and brown it over a low heat.
Add the asparagus stems cut into slices and brown for 5 minutes over a low heat.
Add the rice and toast it until it becomes translucent and at this point add the white wine.
Add the vegetable broth and cook the risotto al dente (adding broth if necessary), stirring occasionally (for about 15 minutes but always taste to be sure of cooking!). 5 minutes before turning off the heat, add the asparagus tips set aside.
Turn off the heat and add a generous knob of butter, sprinkle with parmesan, mix and leave everything to rest for 2-3 minutes under a cloth napkin to mix.
Serve hot and garnish with asparagus seared with oil, salt and lemon.