Risotto agli Asparagi

Nutrition · per serving

Steps

1. 1

   Bring the vegetable broth to a gentle simmer in a saucepan and keep it hot over low heat. Trim the woody ends from the asparagus. Cut off the tips and set them aside; slice the stalks into thin rounds so they cook quickly and melt into the risotto.

   900 ml vegetable broth300 g green asparagus
2. 2

   In a wide, heavy pan, melt half of the butter with the olive oil over medium-low heat. Add the minced shallot and cook for 2-3 minutes until soft and translucent but not browned; gentle heat builds sweetness without making the risotto taste harsh.

   30 g unsalted butter10 ml extra-virgin olive oil60 g shallot, finely minced
3. 3

   Add the sliced asparagus stalks and cook for 2 minutes, stirring to coat them in the fat. Stir in the Arborio rice and toast for 1-2 minutes until the grains are hot and lightly translucent at the edges; this helps the rice cook evenly and keeps the center pleasantly firm.

   300 g green asparagus160 g Arborio rice
4. 4

   Pour in the white wine and stir constantly until it has almost completely evaporated. The pan should look nearly dry before you begin adding broth.

   80 ml dry white wine
5. 5

   Add one ladle of hot broth and stir frequently. When the liquid is mostly absorbed, add another ladle. Continue cooking this way for about 14-16 minutes, maintaining a lively simmer. After about 8 minutes, add the asparagus tips so they stay bright and tender-crisp. Use enough broth to keep the rice loose and flowing, not thick and stodgy.

   900 ml vegetable broth300 g green asparagus
6. 6

   Taste the rice: it should be al dente, with a slight bite in the center, and the asparagus should be tender. Season with the salt and black pepper, then remove the pan from the heat. Add the remaining butter and the grated Parmigiano Reggiano, stirring vigorously to emulsify. If needed, loosen with a small splash of hot broth so the risotto spreads softly on the plate.

   3 g, or to taste fine sea salt1 g freshly ground black pepper30 g unsalted butter40 g Parmigiano Reggiano, finely grated900 ml vegetable broth
7. 7

   Let the risotto rest for 1 minute, then spoon it onto warm plates. Finish with Parmigiano Reggiano shavings and serve immediately; risotto waits for no one.

   10 g Parmigiano Reggiano shavings

Origin & History

Risotto is one of northern Italy's most iconic rice dishes, especially associated with Lombardy and the Veneto, where short-grain rice has long been cultivated. Risotto agli asparagi is a classic spring variation that celebrates the brief asparagus season with the rich finishing touch of butter and Parmigiano Reggiano.