Risotto with Asparagus
1.5 cups Tenuta San Carlo Carnaroli Rice
14 ounces Asparagus
4 tablespoons Extra Virgin Olive Oil
1/2 cup Dry White Wine
1 tablespoon Butter
1 ounce Grated Grana Padano
Homemade Vegetable Broth
– 1 Carrot
– 2 Celery Stalks
– 1 Yellow Onion
– 1 Garlic Clove
– 1 Clove
– The hard ends of the asparagus stalks
Prepare the homemade vegetable broth: put the vegetables and 8 cups of water into a large pot and bring to a boil. (If the vegetables are organic, they can be put in whole, with their peels.) Simmer for at least 40 minutes.
Peel and finely chop the shallot, then sauteé in a pan with 3 tablespoons of olive oil, adding a little vegetable broth to prevent burning.
Chop the asparagus into ½ inch pieces. Put the asparagus in a pan with 1 tablespoon of olive oil, a splash of vegetable broth and a pinch of salt. Cook covered for 5 minutes.
Add rice to the pan with the shallot to toast for a minute, then add the white wine to “smoke” the rice, stirring until the liquid evaporates. Finally, add the asparagus and the vegetable broth little by little until it is absorbed (approximately 18-20 minutes), along with salt to taste.
When the rice is cooked al dente (still slightly firm), stir in the butter and turn off the heat. Mix in the cheese and let sit for 5 minutes.
If you’re interested in learning more about the traditional process of making risotto, check out our recipe for Porcini Mushroom Risotto!
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