Risotto con asparagi

Ingredients for 4 persons
- 1 tbsp olive oil
- 1 onion, chopped or 1 garlic clove, chopped
- 300 risotto rice (eg carnaroli or arborio or vialone nano)
- half glass of white dry wine
- 600 ml hot vegetable or meat stock (more or less, depending from the quality of the rice)
- 400 g of asparagus
- 40 g butter
- 100 g parmigiano, grated
- salt and black pepper




Prepare the asparagus, washing and peeling them, cut away 3 cm (depending on the size of the asparagus) of the hard white stalk at the bottom. Cut off about 5 cm of the tips and set them aside for garnish - as they are very tender, they will need less cooking!, then chop the remaining asparagus as shown in the picture.

Boil the asparagus stalks with the trimmings in the water for 8-10 minutes, depending on the thickness. When they are half cooked, add the tips. When they are fully cooked, strain the stock and keep it simmering. Separate out the asparagus tips and stalks and trimmings. Set the tips aside for garnish, and chop the stalks finely. Discard the trimmings.

Heat the oil in a sauté pan or heavy-based casserole over a medium heat and add the chopped garlic or the onion and the chopped asparagus (except the tips) and gently cook them for 4-5 minutes, then add the tips, cook for further 3 minutes, until softened but not coloured. Take the vegetables apart.

In the same olive oil, add the rice and sautè for 2-3 minutes, stirring frequently, until coated in the oil. The rice will be ready when it will become translucent.

Add half glass of hot white wine and simmer until absorbed by the rice. Remember not to add the stock before the wine has completely evaporated! Otherwise you will taste in your risotto an unpleasant flavour of alcohol.

Add the hot stock at little amounts at a time, stirring gently the rice until the stock is completely absorbed: after 10-14 minutes (depending n the quality of the rice) the risotto will be cooked. “ minutes before the rice will be cooked, add the asparagus and garlic or onion. Season it with salt.

When the rice will be ready , the rice must be tender but still firm (al dente) remove from the heat, add the butter and the parmesan, stir well, cover it and let it rest for 2-3 minutes till it will be “mantecato”.

To serve, divide the risotto in 4 dishes, garnish with fresh grounded black pepper and with the asparagus tips.