Wild Asparagus Risotto

La storia di questo piatto

Spring arrives in Italy as a green, slightly bitter whisper from the hedgerows, and this risotto gathers it into a bowl. Carnaroli rice, wild asparagus, and the quiet sweetness of white onion make a dish that tastes of the season's first warm days.

Ingredienti

• 320 g Carnaroli rice
• 400 g Fresh wild asparagus
• 1,2 liter Vegetable broth
• 1 medium White onion
• 150 ml Dry white wine
• 60 g Butter
• 100 g Grated Parmigiano Reggiano
• 3 tablespoons Extra virgin olive oil
• 1 teaspoons Fine salt
• 1 teaspoons Ground black pepper

Preparazione

1. Take the wild asparagus and snap each stalk with your fingers: it will break naturally at the right point, separating the hard, fibrous base. Don't discard the tough ends: set them aside to flavor the broth. Rinse well and separate the tender stalks from the tips, cutting the stalks into roughly 1 cm rounds. Set aside 2-3 whole raw asparagus for the final garnish. Sauté the tips in a pan with 1 tablespoon of olive oil over high heat for 2-3 minutes: they should keep their vibrant color and smell green and slightly bitter. Remove from heat and set aside; the stalk rounds stay raw until halfway through cooking.
2. Heat the vegetable broth (1.2 liters) in a small saucepan together with the tough asparagus ends, keeping it over low heat, just simmering: risotto needs hot broth, since cold broth stops and prolongs the cooking. Meanwhile, in a wide saucepan, melt 20 g of butter (from the 60 g total) with 1 tablespoon of oil and sweat the finely chopped, peeled onion over gentle heat for 3-4 minutes, stirring occasionally, until translucent and sweetly fragrant, without ever letting it brown. Keep the remaining 40 g of butter, diced, refrigerated until mantecatura. Strain the broth before using, discarding the scraps.
3. Add the rice to the saucepan and toast it for a couple of minutes until each grain turns glossy and translucent at the edges: this toasting seals the grain and helps it hold its structure during cooking. Deglaze with the white wine and stir until the smell of alcohol fades, then begin adding the hot broth one ladle at a time, stirring often and waiting for the liquid to absorb before adding more. After about 8-10 minutes from deglazing, add the raw asparagus stalk rounds. Continue for about 16-17 minutes in total, adjusting the broth so the rice stays just covered, and don't leave the stove. Salt cautiously, only if needed, since the Parmigiano will already be salty.
4. Taste a grain: it should be creamy on the outside and still al dente inside. Fold in the sautéed asparagus tips and stir gently, then turn off the heat. Add the 40 g of cold, diced butter and the Parmigiano, stirring vigorously with broad movements to achieve an all'onda risotto, soft and glossy. Cover with a lid and let rest for 1-2 minutes. Taste and adjust salt and pepper only at the end, to taste.
5. Serve the risotto immediately, on warm plates, since risotto waits for no one and will set if left sitting. Thinly slice the reserved raw asparagus and use it to garnish the plates, with a sprinkling of freshly grated Parmigiano and a drizzle of raw extra virgin olive oil (the remaining tablespoon): a fresh, fragrant finishing touch.