Asparagus Risotto

Spring risotto with asparagus in a double consistency.
Recipe and photos by Nanni Baracco.
The spring risotto, perfect for Easter, is prepared with asparagus in a double consistency. The soft consistency is given by the asparagus cooked in the risotto and by a blended part that helps to create creaminess; the crispy consistency is given by the asparagus tips that will garnish the dish.
Ingredients for 2 people:
  • 160 gr of Ecorì Classic Carnaroli rice
  • a quarter of a white onion
  • 1 bunch of asparagus
  • dry white wine
  • extra virgin olive oil
  • one tablespoon of fresh ricotta
  • butter
  • salt
  • pepper
Preparation
Wash and clean the asparagus, removing the fibrous outer part of the stem with a vegetable peeler. Bring a pot of water to a boil and blanch the asparagus for 5 minutes with the lid on. Drain the asparagus, reserving the water which you will use to cook the risotto. Cut the asparagus stems into rounds and set aside the tips.
Meanwhile, weigh the Classic Carnaroli rice: the dose is usually 80 gr per person, but you can adjust it according to your appetite.
Peel and finely chop a piece of white onion and prepare a sauté with extra virgin olive oil. Add the Classic Carnaroli rice, toast for a couple of minutes, add salt and pepper and deglaze with a small cup of dry white wine. It is important to let the wine evaporate before adding the broth, to eliminate the alcoholic part, keeping only the acidity and aroma.
Start cooking the rice, adding a ladle of hot broth at a time and stirring occasionally. You can simply use the asparagus cooking water or add a piece of quality vegetable stock cube. Add the previously cut stems and cook for 13 minutes, adding broth as needed.
Turn off the heat and let the risotto rest for a minute before creaming it, then add cold butter cut into small pieces and a tablespoon of fresh ricotta.
Plate the spring risotto, decorating it with the crispy asparagus tips.
Other seasonal vegetables can be added to the spring risotto with asparagus, such as peas and agretti, enhancing the beautiful green color that celebrates spring and Easter.
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