Easy Creamy Asparagus Risotto

Easy Creamy Asparagus Risotto - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

IMAGE
VIDEO

A beautiful Italian meal that's creamy and packed with flavour

A beautiful Italian meal that’s creamy and packed with flavour. Asparagus risotto originates from Northern Italy and typically features high-starch rice like Arborio or Carnaroli, both rounded short grain varieties. While Arborio is commonly used, many chefs prefer Carnaroli for its ability to maintain an al dente texture and resist overcooking. It’s crucial not to overcook the risotto; similar to perfectly cooked pasta, you aim for a firm bite rather than a mushy texture that can turn gluey.
It should spread in the plate if it has enough liquid, not sit in a lump. There’s no need to wash the rice, ß as a good rice should be ready to use. Washing it will remove some of those important starches. Enjoy asparagus risotto!

Ingredients

1½ cups - 11oz - 320g Carnaroli or Arborio Rice
14oz - 400g Asparagus
2½oz - 70g Parmesan Cheese
50g Butter
1 Shallot
1 clove of garlic
1 cup dry white wine
Olive Oil, as needed
For the Veg stock if you're not buying
2 Carrots
1 Celery stalk
1 Onion
1 bay leaf
8 cups water
Black Pepper to taste

Steps

Step 1
Start by cleaning the asparagus, snap off the tough ends of the asparagus, which you will use for the vegetable stock. Cut off the tips of the asparagus, which will be used to garnish the risotto, and thinly cut the rest of the asparagus in pea or be a size.
Step 2
For the stock
Step 1
Wash the vegetables, then roughly chop the celery, carrots, and onion. Put the vegetables in a pot, add the bay leaf and the tough asparagus stems you set aside. Cover with cold water and boil for 45 to 60 minutes. Scoop any scum from the surface. Strain vegetables and keep hot stock aside.
Step 2
Peel and finely chop the shallot. Place a heavy based saucepan over medium heat add olive oil and one tablespoon of butter. Sweat the shallot (without colour) for a one minute, stirring occasionally, add the minced garlic clove. (Do not brown)
Step 3
Add the rice and let it toast until it becomes translucent, 2 or 3 minutes. Deglaze with white wine and stir until all liquid has been absorbed.
Step 4
Pour in the stock (one cup at a time) until the rice is covered. Season with salt and pepper. (Taste as you go) Add one cup of chicken stock and continue stirring every minute or so. Ensure the rice doesn’t stick to bottom. Once all the liquid has been absorbed, repeat step until you’re satisfied with the texture, don’t use all the stock.
Step 5
When the liquid has reduced, add another cup and repeat process until stock is absorbed.
Step 6
About halfway through cooking, add the remaining asparagus slices and continue cooking the risotto, adjusting salt if necessary. The rice takes approx. 20 minutes, but taste it as you go. It should be al dente when done. (Don’t over cook it)
Step 7
When there’s 1-2 minutes left of cooking the risotto, stir in butter and grated cheese. Cover with lid. Rest 3 to 5 minutes before serving.
Step 8
Meanwhile, in a frying pan over high heat, sauté the asparagus tips in a little olive oil, season with salt and pepper. (If the tips are very thick, add a splash of water to create steam).
Step 9
Serve risotto spread out on flat plates. Add a grind of pepper, a drizzle of olive oil. Garnish with the sautéed asparagus tips.

or cancel reply

You must be logged in to post a comment