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Asparagus Risotto
Created by: Howcan Team
Ingredients
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 6 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the broth to a simmer. Add the asparagus pieces and cook for 2-3 minutes until tender. Remove the asparagus with a slotted spoon and set aside. Keep the broth warm over low heat.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the rice is well coated with the oil and slightly translucent.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Ladle in 1 cup of the warm broth and cook, stirring occasionally, until the broth is absorbed. Continue adding the broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process should take about 20 minutes and the rice should be creamy and tender but still slightly firm in the center.
- Stir in the cooked asparagus and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving. Serve hot, garnished with additional Parmesan cheese if desired.
Asparagus risotto is a classic Italian dish that has been enjoyed for centuries. The dish originated in Northern Italy, where asparagus is abundant and widely used in traditional cuisine. Renowned chefs such as Gualtiero Marchesi and Massimo Bottura have elevated the dish to new heights, incorporating their own unique twists and techniques. The key to a perfect asparagus risotto lies in the quality of the ingredients, particularly the asparagus and Arborio rice. The asparagus should be fresh and tender, while the Arborio rice should be of the highest quality to achieve the creamy texture that is characteristic of a well-executed risotto. Today, some of the best versions of asparagus risotto can be found in the Lombardy and Veneto regions of Italy, where the dish is a staple on the menus of top restaurants. For a unique twist, some chefs also incorporate ingredients such as lemon zest, Parmesan cheese, and fresh herbs to enhance the flavor profile of the dish. When making asparagus risotto at home, it's important to sauté the asparagus until it's tender and vibrant green before adding it to the rice. Additionally, using a flavorful broth and stirring the rice constantly during the cooking process are crucial steps in achieving the perfect creamy consistency. Whether enjoyed as a side dish or a main course, asparagus risotto continues to be a beloved and timeless Italian classic, celebrated for its delicate flavors and comforting appeal.
40 min
4
350 calories
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