Green Asparagus Risotto
Ingredients
- 320 gWhite rice (risotto rice such as Arborio)
- 500 gAsparagus verte (trimmed and cut)
- 1 pcOnion (finely chopped)
- 1 pcShallot (finely chopped)
- 100 mlDry white wine
- 1 LMineral water (hot)
- 40 gSalted butter (cold and cubed)
- 60 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 pinchBlack pepper ground
- 1 LVegetable broth (kept warm)
- 320 gArborio Rice (unwashed to keep the starch)
Method
A creamy rice that coats the spoon, dotted with crunchy asparagus tips. You can smell the freshly grated parmesan and the nutty butter binding it all with a glossy finish.
- 1
Cut the tips of the green asparagus to 4 cm. Slice the rest of the stems into thin rounds. Blanch the tips for 3 minutes in boiling salted water so they remain firm to the bite.
- 2
In a sauté pan, heat the olive oil. Sauté the finely chopped onion and shallot without browning. They should become translucent.
- 3
Add the Arborio rice. Stir briskly until the grains are pearly, meaning translucent on the edges and opaque in the center.
- 4
Deglaze with the dry white wine. Once evaporated, add the hot vegetable broth ladle by ladle. Wait for the liquid to be absorbed before adding more. Add the stem slices halfway through cooking.
- 5
When the rice is tender but still slightly firm to the bite, turn off the heat. Add the cold salted butter and parmesan. Mix vigorously to create a creamy emulsion. Stir in the asparagus tips.
Frequently asked questions
How do you get this dish right?
- Never wash rice for a risotto: you need all its starch for the binding.
- The cooking liquid must always be simmering to avoid stopping the grain's cooking process.
- The 'mantecatura' (final binding) is done off the heat to avoid overcooking the cheese and keep the butter fat intact.
How long does this dish keep?
Risotto does not keep, it must be eaten immediately. As it cools, the starch sets and loses its creaminess.
