How about a delicious green asparagus risotto?
We are always sure to enjoy… Well yes what it's true! Happiness, sometimes, is simplicity.
For risotto, of course, we need rice risotto. For my part I have a preference for the carnaroli variety, but the arborio variety suits very well too
Different varieties of risotto rice
It's the most common and the one you can get the most easily. Its grains are medium-sized and very resistant to cooking. They absorb the broth of the preparation well. Arborio rice is ideal for traditional risottos and vegetable-based risottos.
It is considered the rolls of Italian rice. This delicately flavoured long grain rice is the rare pearl and favourite of great chefs. Due to its high absorption capacity, it makes it possible to make a more compact risotto and will therefore be reserved for the finest risottos, based on seafood, truffle and meat.
Rice vialone nano
It's the smallest and roundest. It is also the hardest to find. The vialone nano makes it possible to cook particularly melting risottos. It is mainly used for fish risottos.
And green asparagus, then. Although you can very well make this risotto with white or purple asparagus
Preparation: 30 minutes
Cooking time: 20 minutes
- 320g risotto rice
- 1 onion
- 15 cl dry, fresh white wine
- 30g butter
- 50g thick cream or mascarpone
- 50g Parmesan cheese
- 12 green asparagus
- 1 L chicken or vegetable stock
- Large salt, fine salt
Peel the onion and finely chop
Using a thrift, make Parmesan shavings for finishing and grate the rest
Peel the asparagus and bind them in a bunch and cook for 3 to 4 minutes in a large amount of salted water (10 g coarse salt/litre)
Then cool them in ice water
Cut the asparagus into 2mm thick bevels and keep the tips
Pour a little oil into a casserole dish and sweat the onion.
Add the rice and make it pearl (it must be translucent), then deglaze with the fresh and dry white wine to pop the rice grains and release the starch
For the risotto: Count 15 to 18 minutes of cooking and 3 times the volume of rice in vegetable broth.
Fry the asparagus tips in butter or olive oil
Cook to simmer and pour in the broth several times
5 minutes before the end of cooking the rice, add the asparagus slices, then season and finish with the thick cream or mascarpone and grated Parmesan cheese
Leave to rest covered 2 minutes off the fire
The risotto is ready when it has returned its starch but still firm to heart.
Arrange risotto on shallow plates, then place asparagus tips and a few shavings of Parmesan cheese
Serve risotto without waiting
If you liked this risotto with green asparagus. Don't hesitate to leave me a note before you leave