Risotto agli Asparagi

Risotto agli Asparagi

Risotto agli Asparagi

A delicate and creamy risotto celebrating the fresh, earthy flavors of asparagus, prepared with the finest Italian ingredients.

History & Inspiration

Asparagus has been cultivated in Italy since Roman times, and it remains a treasured ingredient in Northern Italian cuisine, particularly in Veneto, Lombardy, and Piedmont, where risotto reigns supreme. The Asparagus Risotto (Risotto agli Asparagi) is a seasonal dish, traditionally enjoyed in spring, when green, white, or wild asparagus are at their peak. This version follows the classic Italian technique, ensuring a creamy, velvety texture without using cream, relying instead on starch extraction and proper mantecare (emulsifying with butter and cheese).

Recipe for Risotto agli Asparagi (Serves 4-6 people)

Ingredients

For the Risotto:

• 320g Carnaroli or Vialone Nano rice

• 500g fresh asparagus (preferably wild or thin-stemmed)

• 1 small shallot, finely minced

• 1L homemade vegetable or light veal stock

• 100ml dry white wine (such as Vermentino)

• 40g Parmigiano Reggiano DOP, finely grated

• 30g cold butter (for mantecare)

• 2 tbsp extra virgin olive oil

• Fine sea salt and white pepper to taste

For Garnish (Optional but Recommended):

• Asparagus tips, blanched and sautéed in butter

• Grissini Torinesi crumbs (for added crunch)

• A few shavings of Parmigiano Reggiano

Method

Step 1: Prepare the Asparagus

1. Wash the asparagus and trim the woody ends. Separate the tips from the stalks.

2. Blanch the tips in salted boiling water for 30 seconds, then transfer to an ice bath to keep their bright green color. Set aside.

3. Chop the stalks into small pieces and blend them with a few tablespoons of stock until smooth. This purée will enhance the asparagus flavor in the risotto.

Step 2: Start the Risotto Base

1. Heat the olive oil in a heavy-bottomed pan over medium heat. Add the shallot and sauté gently until translucent (do not brown).

2. Add the rice and toast it for 1-2 minutes, stirring constantly, until the grains are slightly translucent at the edges.

3. Pour in the white wine and let it evaporate completely, stirring gently.

Step 3: Cooking the Risotto

1. Add the hot vegetable or veal stock, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding more.

2. At the 10-minute mark, stir in the asparagus purée and continue adding stock as needed.

3. After about 15-18 minutes, the rice should be al dente, with a creamy consistency.

Step 4: Mantecatura (Final Emulsification)

1. Remove the risotto from heat and stir in the cold butter and Parmigiano Reggiano to create a rich, creamy texture. Adjust seasoning with salt and white pepper.

2. Let it rest for 1 minute before plating.

Step 5: Plating & Garnishing

1. Spoon the risotto onto warm plates and gently shake to spread it evenly.

2. Arrange the blanched asparagus tips on top and sprinkle with Grissini Torinesi crumbs for a delicate crunch.

3. Finish with a few Parmigiano shavings and a drizzle of extra virgin olive oil.

Wine Pairing

A Vermentino di Gallura DOCG from Sardinia pairs beautifully with Risotto agli Asparagi. Its floral, citrus, and mineral notes complement the dish’s delicate green flavors while balancing the richness of the mantecare process.

Chef’s Tip

For an elevated touch, add a few shavings of Bottarga di Muggine (cured mullet roe) just before serving. Its umami depth enhances the asparagus’s earthy notes and brings a distinct Sardinian influence to the dish.

By Master Chef Gianluca Deiana Abis