This recipe blends asparagus and risotto with aromatics for an authentic Italian taste and texture.
Prep time: 10 minutes | Cook time: 25 minutes | Serves: 2-4
Ingredients
- 1 bunch fresh asparagus (woody ends trimmed)
- 1 ½ cups Arborio rice
- 5 cups vegetable or chicken stock (kept warm on the stove)
- 2 shallots, finely minced
- 2 tbsp butter + 1 tbsp olive oil
- ½ cup dry white wine (like Sauvignon Blanc)
- ½ cup freshly grated Parmesan cheese
- 1 lemon (zest and juice)
- Fresh herbs: Handful of mint or parsley, chopped
- Salt & Black pepper to taste
Directions
- Prep the Asparagus: Cut the tips off the asparagus (about 2 inches) and set them aside. Slice the remaining tender stalks into thin rounds (coins).
- Sauté the Aromatics: In a wide, heavy-bottomed pan, heat the olive oil and 1 tbsp of butter over medium heat. Add the shallots and cook until translucent (about 3 minutes).
- Toast the Rice: Add the rice to the pan. Stir constantly for 2 minutes until the edges of the grains look translucent but the center is still white. This "toasting" locks in the starch.
- Deglaze: Pour in the white wine. Stir until the liquid has been completely absorbed by the rice.
- The Slow Simmer: Add the warm stock one ladle at a time. Stir frequently; the friction of the rice rubbing together is what creates that signature creamy sauce. Wait until the liquid is almost gone before adding the next ladle.
- Add the Greens: When the rice is about 5 minutes away from being done (still has a slight bite), stir in the asparagus coins and tips. Continue adding stock until the rice is al dente.
- The Finish (The "Mantecatura"): Remove from heat. Stir in the remaining butter, Parmesan, lemon zest, a squeeze of lemon juice, and fresh herbs. Cover for 2 minutes to let it rest.
