Asparagus risotto

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Risotto is an elegant Italian dish that simmers slowly and gradually, becoming tender, creamy, and deliciously mouthwatering. This risotto is made with asparagus, or more precisely, asparagus broth, which is absorbed in small portions by starchy Arborio rice. Dry white wine and lemon zest, along with creamy, nutty Parmesan cheese, add flavor to the dish. A portion of the asparagus stalks are mixed into the rice at the very end, along with shredded green salad, giving the risotto a spring-like richness. Serve each serving garnished with slices of young Robiola cheese and poached asparagus tips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 bunches thick asparagus (about 0.9 kg)
1 sprig of fresh thyme
4 tablespoons unsalted butter
1 large shallot, diced
2 tbsp. arborio rice
1/3 cup dry white wine
2 tsp. grated lemon zest
1/3 tbsp. grated parmesan
2 tsp freshly squeezed lemon juice
1 head bibb lettuce, cut into strips
220 g robiola or taleggio cheese, thinly sliced
Extra-virgin olive oil, to drizzle

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Arborio rice, white wine, asparagus, Parmesan cheese, Taleggio cheese, Bibb lettuce, lemon juice, thyme

Cooking the dish according to the recipe:

Peel the bottom third of the asparagus spears with a vegetable peeler. Snap each spear at the score marks; set aside 4 peeled bottom pieces for crostini (see below). Thinly slice 6 bottom ends of the asparagus spears; place the remaining bottom ends in a saucepan with 8 cups of water and thyme to make asparagus broth; bring to a boil.
Heat 2 tablespoons of butter in a saucepan over medium heat. Add the shallots and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until shiny, about 1 minute. Add 1 1/4 teaspoons of salt. Pour in the wine and stir until completely absorbed.

Stir in 1/2 cup of asparagus broth until completely absorbed (add broth by ladle, leaving the asparagus pieces in the pan). Continue adding broth 1/2 cup at a time, stirring constantly and waiting until the liquid is absorbed before adding more, about 10 minutes total. You will have about half the broth left. Stir the chopped asparagus pieces and lemon zest into the risotto. Add the remaining broth, 1/2 cup at a time, until the rice is completely tender, another 5-8 minutes.
Meanwhile, place the asparagus tips in a large skillet, cover with water, and season with salt and pepper. Cook over medium heat until tender, about 5 minutes.
Add the remaining 2 tablespoons of butter, Parmesan, and lemon juice to the risotto. Stir in the lettuce leaves, remove from heat, and season with salt to taste. Divide the risotto among bowls, top with the robiola, and season with pepper. Drizzle the asparagus tips with olive oil and arrange them on top of the risotto.

Categories:

recipe / Summer dishes / Spring dishes / Festive dishes / Dinner party / Main courses / Cereals, legumes / Vegetables and mushrooms / / Food Network - recipes / Italian cuisine