Asparagus Risotto

About This Recipe

Asparagus risotto, or risotto agli asparagi, is a classic of Northern Italian spring cooking, where the season's tender asparagus is stirred into a creamy bed of slowly cooked Arborio or Carnaroli rice. The technique is meditative: rice is toasted in butter and onion, deglazed with white wine, then coaxed to creaminess by adding warm stock one ladle at a time while stirring. Cleverly, the woody asparagus ends are simmered into the stock to deepen its flavor, while the tender tips are reserved to fold in at the end for color and bite. A final mantecatura, vigorously beating in cold butter and parmesan off the heat, gives the risotto its signature glossy, all'onda consistency that ripples like a wave. Elegant yet comforting, it's a perfect showcase for spring's first asparagus.

Ingredients

Serves 4

• 320 gArborio or Carnaroli rice
• 500 gasparagus(trimmed)
• 1.2 Lvegetable or chicken stock(hot)
• 1 smallonion or shallot(finely chopped)
• 1/2 cupdry white wine
• 60 gunsalted butter(divided, cold)
• 60 gParmigiano-Reggiano(grated)
• 2 tbspolive oil
• to tastesalt and black pepper

Instructions

1. 1

   Prep the asparagus

   Snap off the woody ends and reserve them. Cut the tender stalks into pieces and keep the tips separate. Drop the woody ends into the simmering stock to infuse it with asparagus flavor.

   Don't waste the tough ends; they build a flavorful stock.

2. 2

   Toast the rice

   Soften the onion in olive oil and a little butter over medium heat, then add the rice and toast for 2 minutes, stirring, until the grains are glossy and the edges turn translucent.

   Toasting the rice keeps the grains separate and slightly firm.

3. 3

   Deglaze

   Pour in the white wine and stir until it fully evaporates. This adds acidity and removes any raw alcohol while the rice begins to release its starch.

4. 4

   Add stock gradually

   Strain out the asparagus ends, then add the hot stock one ladle at a time, stirring often and letting each addition absorb before adding more. This slow process draws out the creamy starch over about 16 to 18 minutes.

5. 5

   Add asparagus

   Halfway through cooking, stir in the chopped asparagus stalks. Add the delicate tips in the final 4 to 5 minutes so they stay bright green and slightly crisp rather than mushy.

6. 6

   Check doneness

   The risotto is ready when the rice is creamy but still al dente at the center, and the texture is loose and flowing. Adjust with a final splash of stock if it tightens up too much.

7. 7

   Mantecatura

   Off the heat, vigorously beat in the cold butter and grated parmesan until glossy and creamy. Season, cover, and rest 1 minute. Serve immediately, loose and rippling on the plate.

   Stirring in cold butter off-heat is what makes risotto luxuriously creamy.

Variations

• •

  Stir in lemon zest and peas for an extra-bright spring version.

• •

  Add sauteed shrimp for a seafood risotto.

• •

  Blend some cooked asparagus into a puree for a greener color and flavor.

• •

  Finish with a spoonful of mascarpone for added richness.

Storage

Best eaten fresh. Leftovers keep 2 days refrigerated; reheat with extra stock, or form into arancini and fry.

Frequently Asked Questions