Wild Asparagus Risotto
The "wild asparagus risotto" is a very tasty spring dish. Wild asparagus grows abundantly in some areas of Italy. You just need to pick them and turn them into a recipe.
Servings: 4 persone
Ingredients
- 400 gr Rice for risottos
- 1 bunch Asparagus wild
- 100 cl Broth
- 2 tablespoons Olive Oil extra virgin
- 30 g Butter
- 1 piece Onion
- 1/2 glass White wine dry
- q.b. Salt
Instructions
- Wash the asparagus and soak them in water for a few minutes to remove any dirt.
- Remove the woody part of the stalk and slice them thinly, leaving the tips longer.
- Finely chop the onion and gently sauté it in a saucepan with oil or butter (for a creamier risotto).
- Before it colors, add the asparagus pieces, setting aside the tips, which will be added halfway through cooking.
- Add salt, then cover the saucepan and cook for about ten minutes, stirring often and adding a couple of tablespoons of hot water if needed.
- Add the rice and, stirring constantly, let it toast for a few minutes, then when it starts to stick, deglaze with wine.
- Once the wine has evaporated, start adding the broth, one ladle at a time, making sure to stir constantly with a wooden spatula.
- When cooked, the rice should be quite soft.
- Stir in butter and cheese, then let rest for a minute before serving.
