Risotto Con Asparagi
(Risotto With Asparagus)
from Italian Traditional Food

Risotto con Asparagi has a delicate flavour

Risotto con asparagi (Risotto with asparagus) is a very popular Italian rice dish. Asparagus is a perfect complement to risotto as it has such a delicate taste which blends perfectly with the Parmesan cheese. The secret of making a good risotto con asparagi (Risotto with asparagus) is to use arborio rice and a good quality home-made stock.

Serves: 4

Ingredients:

1 lb (450 grams) fresh asparagus
5 cups vegetable stock
2 tablespoons olive oil
4 tablespoons butter
4 oz (100 grams) onion (finely chopped)
2 cups (400 grams) arborio rice
salt and pepper (to taste)
1 cup white wine
6 tablespoons Parmesan cheese (freshly grated)

Method:

1. Cut away the hard ends of the asparagus.

2. Cut the tips away from the asparagus and reserve.

3. Cut the stems of the asparagus in 1/2 inch (1 cm) long pieces.

4. Warm up the stock.

5. Put saucepan on a low heat.

6. Add olive oil.

7. Add 2 tablespoons of the butter.

8. Turn up the heat to medium.

9. When the butter starts to foam, add the onion.

10. Cook the onion until it is soft.

11. Add rice, stir for about 2 minutes.

12. Add salt and pepper.

13. Add the wine, and stir (for about 2 minutes) until absorbed and evaporated.

14. Add asparagus stems.

15. Add half a cup of stock.

16. Stir to prevent the rice from sticking to the pan.

17. When the rice begins absorbing the liquid, add more stock.

18. Repeat this step of adding the stock and stirring until absorbed, keeping the rice at the consistency of a dense paste.

19. After about 12 minutes add the asparagus tips.

20. Continue adding the stock and stirring as above.

21. After about 18 minutes add the rest of the butter.

22. Add the grated Parmesan cheese.

23. Continue stirring and adding stock.

24. The rice will be ready in about 2 more minutes, when al dente (firm but not too soft or overcooked).

25. Let the Risotto con asparagi set for about 2 minutes.

26. Serve hot.

Tip:

1. Risotto is best made with arborio rice because it absorbs the maximum amount of liquid.

2. When cooked, the rice grains should be nicely firm, not mushy in any way.

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