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Asparagus Risotto

Asparagus Risotto

Quantity: 4 servings

 

Ingredients:

  • 6 stalks of asparagus
  • 250 g risotto rice
  • 100 g chilled butter
  • 30 g peeled shallots
  •  8 tablespoons olive oil
  • 80 ml dry white wine
  • 80 g finely grated Parmesan
  • freshly ground pepper
  • salt

Preparation:

  1. Cut the cold and solid butter into cubes and put it back in the fridge. Chop the shallots very finely.
  2. Boil 1.2 liters of water and set aside.
  3. Cut off the "heads" of the peeled asparagus and set aside. Cut off the bottom 2 centimeters of the asparagus stalks and discard them, as they are not needed. Then cut the asparagus into 0.5 cm thick slices.
  4. Heat 3 tablespoons of olive oil and sauté the shallots in it.
  5. Add the risotto rice while stirring continuously; if it sticks to the sides of the pot, scrape it off with a wooden spoon. Add the white wine and bring to a boil while stirring continuously.
  6. Reduce the cooking heat by half, add the asparagus slices, a little salt, and about 100 ml of water: just enough to cover the rice. Cook while stirring continuously until it starts to boil.
  7. When the water is almost boiling, add a little more water: just enough to cover the rice. Bring to a boil again until the rice is hard inside and soft outside. This will take about 16-20 minutes. Stir frequently!
  8. When the rice is cooked, remove the pot from the heat, sprinkle in the Parmesan and butter cubes, then add 3 tablespoons of olive oil.
  9. As soon as the risotto thickens, dilute it with a little warm water to taste. Stir until it reaches a pleasantly thick risotto consistency. Let it stand for another minute with the addition of salt and pepper. Stir again.
  10. Cut the asparagus heads in half lengthwise. Heat 2 tablespoons of olive oil in a pan, add the asparagus heads and sauté for 1.5 minutes while stirring continuously. Remove from heat, season with salt and pepper, and serve on top of the risotto.

 

TIP

The preparation of Italian risotto differs from the Hungarian method in that the rice is cooked less: if the inside remains a bit firmer, the final dish is much easier to digest. If it dries out too much during cooking, it can be softened with water.

It's worth knowing that when shallots start to "sweat," meaning they become shiny and start to brown and darken during sautéing, their flavor perfectly complements risotto, so it's worth trying!