Two Asparagus Risotto
Our reinterpretation of a classic springtime risotto that combines two varieties of asparagus and two different textures to create an intense and seductive taste.
Servings Preparation Time
2persons 1hour
Servings Preparation Time
2persons 1hour
Ingredients
  • 150g Vialone Nano rice (matured for 22 months)
  • 5 Medium-length white asparagus
  • 2 Medium-length green asparagus
  • 1/4 Sweet white onion
  • 1Clove of garlic
  • 340cl Water
  • 340cl Milk
  • 1pinch Parsley
  • 2tbsp grated Parmesan cheese
  • 2tbsp Extra virgin olive oil
  • Salt and (green) pepper
Instructions
  1. Wash the asparagus well (both green and white).
  2. Peel the asparagus (both green and white) using an asparagus peeler or a common potato peeler, taking care to preserve the peeled skins.
  3. Cut, starting from the bottom of the asparagus, the hardest parts into 1-2 cm pieces.
  4. Prepare the broth by boiling the freshly cut hard parts of the asparagus and the peeled skins for at least half an hour, together with a clove of garlic cut in half and deprived of the germ. After half an hour of boiling, add milk in a quantity equal to that of the water used initially, keeping the mixture at high temperature.
  5. Cut the rest of the asparagus (both white and green) into thin slices, except for the tops that must be kept about 2 cm long and cut into quarters. Set the tops aside with 1/5 of the thinly sliced parts and a pinch of chopped parsley.
  6. Finely chop the onion and add it to 4/5 of the finely cut asparagus.
  7. Put a pot (saucepan) over medium / high heat, immediately pour two tablespoons of extra virgin olive oil, add the rice and mix with a wooden spoon; as soon as the oil begins to form small bubbles, add 1/4 of the boiling broth and the 4/5 of the finely cut asparagus with the onion. Continue cooking over medium heat, stirring occasionally and adding broth as the rice absorbs it.
  8. After about 12/16 minutes (depending on the desired consistency of the rice), turn off the heat and add the raw asparagus tops along with the remaining 1/5 of thin slices and parsley. Add the grated Parmesan cheese and whisk quickly and intensely to obtain the desired creaminess (in this phase some small additions of cold milk may be necessary). Taste and check the degree of salting, and adjust if necessary (using fine or flaked salt).
  9. Dish and, if desired, add a bit of ground green pepper. We recommend that you wait 1-2 minutes before serving.
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