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We just couldn't resist these at the market today, and cooked them up into a creamy risotto. This recipe is a classic asparagus risotto recipe. This risotto we've made on the loose side, which is why we are serving it in a bowl. When making risotto you get to decide how loose you want it. Just stop adding liquid when the risotto gets to the consistency you like!
- RISO POZZI CARNAROLI
- IL BORGO DEL BALSAMICO IL TINELLO YELLOW
- MURAGLIA INTENSE FRUITY EXTRA VIRGIN OLIVE OIL
- ASPARAGUS
- BUTTER
- STOCK
- 40 MINUTES
- Serves 2 to 3
- Created by Riccardo
Ingredients for this recipe
The broth
Heat the broth pot almost to boil. Keep it very hot on the stove near the risotto pan.
This is a vegetable broth made with celery, carrot, onion plus a twig of asparagus in infusion.
Chop the asparagus
Dividing the asparagus tips and the rest of the stalks.
Start the risotto
Turn on the stove, put the Carnaroli in a pot, add a generous cube of butter and wait until each grain becomes shiny: toast the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or more.
Reduce with Il Tinello vinegar
Pour in the vinegar and keep stirring for another couple of minutes all around the pan until the moisture has evaporated and the rice is dry.
Cook the asparagus
Fry the asparagus in the pan for 3 minutes with a drizzle of extra virgin olive oil, salt and pepper. Start with the stalks, add the tips after 2 minutes.
Add asparagus to the rice pan
Cook, stirring steadily until the water is almost totally absorbed, 4 to 6 minutes. Keep adding broth, enough to cover the rice.
The art of "mantecare"
The risotto is perfectly cooked when it is both al dente and creamy. Once done, turn off the heat and immediately drop the butter pieces into the saucepan. Stir vigorously to mix the risotto with the butter. (This final step of adding butter to the risotto is known as mantecare in Italian.)
To give a rounded taste, you can add few drops of Il Tinello vinegar as well.
Risotto with asparagus is ready!
Enjoy it!
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