- Preparation time
- Cooking time
- 14 oz 400 gr possibly from Santena Green Asparagus
- 11 oz 320 gr Carnaroli rice
- 2.8 oz 80 gr Unsalted butter
- 2.8 oz 80 gr diced Bacon
- 1 medium 1 medium finely chopped Onion
- 2 oz 50 gr Parmesan Cheese
- 1 tablespoon chopped 1 tablespoon chopped optional Parsley
- 1 glass 1 glass White Wine
- 33 fl.oz 2 liters Water
- Salt and Pepper to taste
Start cutting the wood ends of the asparagus, and wash them carefully.
Boil the asparagus in salty water upright with the tender tips out of water for 5 minutes. Drain and let them cool off. Do not trow away the boiling water, you’ll use it as a vegetable stock.
Cut the asparagus into small pieces and take apart some tips for decoration.
In a large, heavy saucepan with extra virgin olive oil, sauté bacon and onion for 2-3 minutes over medium heat. Add the rice and sauté until each grain is translucent. Add the white wine and let the rice absorb it.
Start adding the asparagus stock little by little, stirring constantly.
As soon as the rice absorbs the stock , add some more, little by little, keeping stirring at medium heat, until the rice is tender to the bite but slightly firm in the center. Don’t forget to check the salt.
After 8 minutes add the asparagus pieces and check salt and pepper.
Rice will cook in 15-18 minutes (look at the indications on the pack).
To obtain a smooth and creamy asparagus risotto, all you need is a perfect mantecatura. When the rice is almost cooked, remove from the heat and add butter and Parmigiano Reggiano cheese. Stir energycally for at least a minute. Just before serving, add the parsley, finally chopped (optional… my kids hate these little greens there, so I often avoid parsley).
Decorate with some tips on top.
Serve hot. This asparagus risotto is perfect to be a main dish.
Spring time is all about asparagus for me…
Don’t need to tell (or maybe I should insist on that) that next to Torino there’s the mighty city of Santena, where one of the most delicious variety of asparagus is cultivated…
Don’t need to tell (or maybe I should insist on that) that the best Santena’s asparagus are grown by my Roberto, the King of Asparagus (which would make me the Queen of Asparagus, sooner or later…but that’s not important right now).
Don’t need to tell that Asparagus season started just ten days ago, and the King of Asparagus planted a bumper crop of them, so we got them coming out of our ears!