Asparagus Risotto Recipe

🇮🇹How to make Asparagus Risotto like a true Italian!🇮🇹

My story

In March 2015, I was just a Junior in college when I went on a first date with the most brilliant, kind, and incredible man I've ever met. He was from Italy and had aspirations to stay in the States after college to become a doctor. There were many uncertainties about what our future held, but we knew we were meant to be together forever. Fast forward to May 2020, after moving across the country together, persevering through graduate school, and surviving two months locked-in together with a global pandemic, we got married! Getting married was the best day of our lives, but it came with a challenge: learning to cook for each other's family. His Italian culture and my Jewish culture did not have much overlap when it came to cooking. Over time, I've learned to perfect a classic Italian dish: an Asparagus Risotto. Here, I share my favorite recipe with you. I hope you enjoy!


Ingredients:

Instructions:

  1. Cut off 1 inch or more from the butt end of the asparagus spears to expose the moist part of each stalk.
  2. Peel your asparagus and soak in cold water for 10 minutes. After 10 minutes, rinse in 2-3 bouts of cold water.
  3. Choose a pan that can accommodate all the asparagus lying flat. Put 4 cups of water in the pan, and 1 tablespoon of salt. Turn on the heat to medium-high and when the water boils, slip in the asparagus and cover the pan. Cook for 4 to 5 minutes after the water returns to a boil.
  4. Drain the asparagus, but do not discard the water. Set aside the asparagus and the water to cool.
  5. When the asparagus is cool enough to touch, cut off the tips of the spears, about 1-1/4 to 1-1/2 inch pieces. Place these on a separate plate on the side.
  6. Cut the rest of the spears into 1/2-inch pieces. Discard any portion of the bottoms that seem particularly tough and stringy.
  7. Add the broth to the asparagus blanching water and bring it to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
  8. Put 1 tablespoon of butter, the vegetable oil, and the chopped onion in a broad, sturdy pot. Turn on the heat to medium-high and cook the onion, stirring until it becomes translucent.
  9. Add the cut-up aspargus stalks, but not the spear tips. Cook for a minute or so, stirring thoroughly to coat the asparagus well.
  10. Add the Arborio or risotto rice, stirring quickly and thoroughly until the grains are coated well.
  11. Add 1/2 cup of the simmering broth and aspargus water mixture, and cook until there is no liquid remaining. You must stir constantly and thoroughly throughout the entire process. Make sure to get any risotto off the bottom and sides of the pot.
  12. Repeat the previous step, adding 1/2 cups of the broth and water mixture, continuously for approximately 20 minutes. The risotto is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is somewhat runny.
  13. Turn off the heat and add the reserved asparagus tips, a few grindings of black pepper, the remaining 2 tablespoons of butter, and all the grated Parmesan. Stir thoroughly until the cheese melts and clings to the rice. Taste and correct for salt.
  14. Enjoy your risotto!! 🇮🇹

If you liked this recipe, you can try more recipes from the same chef. Click this link to buy her book!