Green Asparagus Risotto

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 892
• Protein: 22 g
• Carbs: 140 g
• Fat: 25 g

Ingredients

• 320 g White rice ( risotto rice such as Arborio )
• 500 g Asparagus verte ( trimmed and cut )
• 1 piece Onion ( finely chopped )
• 1 piece Shallot ( finely chopped )
• 100 ml Dry white wine
• 1 L Mineral water ( hot )
• 40 g Salted butter ( cold and cubed )
• 60 g Parmesan cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 pinch Black pepper ground
• 1 L Vegetable broth ( kept warm )
• 320 g Arborio Rice ( unwashed to keep the starch )

Instructions

1. Asparagus preparation

   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. Sweating the aromatics

   In a sauté pan, heat the olive oil. Sauté the finely chopped onion and shallot without browning. They should become translucent.

3. Toasting the rice

   Add the Arborio rice. Stir briskly until the grains are pearly, meaning translucent on the edges and opaque in the center.

4. Deglazing and moistening

   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. Mounting with butter and binding

   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.

Chef's tips

• 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.

Storage

Risotto does not keep, it must be eaten immediately. As it cools, the starch sets and loses its creaminess.