📝 About This Recipe
This classic Northern Italian 'Primi' captures the essence of spring, featuring tender asparagus tips nestled in a velvety, golden-hued sea of Carnaroli rice. By utilizing the woody stems to infuse the vegetable broth, we layer the flavor of fresh greens into every bite, while a touch of dry white wine provides a crisp acidity to balance the richness of cold butter and Parmigiano-Reggiano. It is a masterclass in texture, celebrating the tradition of 'all'onda'—a risotto that flows like a gentle wave when served.
🥗 Ingredients
The Asparagus & Broth
- 1 pound Fresh Asparagus (woody ends trimmed and reserved)
- 6 cups Vegetable Stock (low sodium, high quality)
- 1/2 Yellow Onion (roughly chopped for broth infusion)
The Risotto Base
- 1.5 cups Carnaroli or Arborio Rice (do not rinse the rice)
- 2 large Shallots (minced very finely)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Mantecatura (Finishing)
- 3 tablespoons Unsalted Butter (cut into cubes and chilled)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Prepare the asparagus: Cut the tips off (top 2 inches) and set aside. Slice the tender middle parts of the stalks into thin rounds. Save the tough, woody bottom ends.
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2
In a medium pot, combine the vegetable stock, the woody asparagus ends, and the chopped yellow onion. Bring to a simmer for 15 minutes to infuse, then strain and keep the liquid hot on the lowest heat setting.
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3
Blanch the asparagus tips: Take a ladle of the hot broth and place it in a small skillet. Simmer the tips for 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon and set aside for garnish.
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4
In a wide, heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the minced shallots and cook for 2-3 minutes until translucent but not browned.
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5
Add the rice to the pan (the 'tostatura' phase). Stir constantly for 2 minutes until the edges of the grains are translucent and you smell a nutty aroma.
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6
Pour in the white wine. Stir until the liquid has been completely absorbed by the rice, scraping any flavorful bits from the bottom of the pan.
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7
Begin adding the hot broth one ladle at a time. Stir frequently; this agitation releases the rice starch, which creates the creamy sauce.
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8
When the rice has absorbed most of the liquid, add the sliced asparagus rounds and another ladle of broth. Continue this process for about 16-18 minutes.
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9
Taste the rice frequently. You are looking for 'al dente'—firm to the bite but without a chalky center.
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10
Once the rice is cooked, remove the pan from the heat. This is the most important step for a perfect texture.
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11
Perform the 'Mantecatura': Vigorously stir in the cold cubed butter and the grated Parmigiano-Reggiano. The cold temperature of the butter creates an emulsion with the hot starch.
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12
Add the lemon zest and a final splash of broth if the risotto looks too thick. It should be fluid enough to spread across a flat plate when tapped from underneath.
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13
Cover the pan and let it rest for 2 minutes. This allows the flavors to settle and the texture to become perfectly uniform.
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14
Spoon the risotto onto warm plates. Garnish with the reserved asparagus tips, fresh chives, and an extra dusting of Parmigiano-Reggiano.
💡 Chef's Tips
Always keep your broth simmering on the stove; adding cold broth will shock the rice and stop the cooking process. Use Carnaroli rice if possible; it has a higher starch content and holds its shape better than Arborio, making it the 'king' of risotto rice. Don't over-stir; while you need to stir to release starch, constant vigorous stirring can make the rice gummy rather than creamy. Only add the salt at the end after adding the cheese, as Parmigiano-Reggiano is quite salty on its own. If you want an even more vibrant green color, purée half of the cooked asparagus rounds with a little broth and stir the purée back into the rice.
🍽️ Serving Suggestions
Pair with a chilled glass of Gavi di Gavi or a crisp Sauvignon Blanc to complement the vegetal notes. Serve as a first course followed by a light lemon-herb roasted chicken or grilled sea bass. Accompany with a simple arugula salad dressed in a light balsamic vinaigrette to provide a peppery contrast. For an indulgent twist, top each serving with a poached egg; the runny yolk adds incredible richness to the asparagus. Finish the meal with a light lemon sorbet to cleanse the palate after the creamy rice.