Risotto with asparagus and Parmesan on Mother's Day

Method

1. 1

   Preparation of asparagus and herbs

2. 2

   Wash the asparagus thoroughly and cut the base often harder. Detail the stems in small sections by reserving the entire tips or in half according to their size, in order to keep a nice presentation in the plate. Rinse the young shoots and chives as well. Drain everything. Finely chisel the chives so that they smell the risotto without taking over. Keep the young shoots fresh, they will be added at the time of dressing or at any end of cooking according to the desired result.

3. 3

   Placing of broth

4. 4

   Pour the vegetable broth into a saucepan and heat it over low heat. It must remain warm throughout the cooking of risotto, as adding a cold liquid would break the regular cooking of rice. Keep a small ladle at hand to incorporate the broth gradually. This step is essential to get a creamy risotto, with melted grains outside while keeping a light firm heart.

5. 5

   Preparation of onion and garlic

6. 6

   Peel the onion and mince it very finely so it easily melts when cooking. Peel the clove and chop it finely. In a large pan, heat olive oil with half the butter over low heat. Add onion and let it come back for a few minutes stirring regularly. When it becomes translucent, add garlic and continue cooking briefly, without letting it color, to keep a sweet and fragrant base.

7. 7

   Rice drowning

8. 8

   Pour the Arborio rice into the pan with onion and garlic. Stir for 2 to 3 minutes to coat each grain of fat. Rice must become slightly pearly on the edges, while remaining uncoloured. This step prepares the typical risotto texture. Mix carefully to prevent the rice from attaching to the bottom of the pan and to ensure even cooking from the start.

9. 9

   White wine deglazing

10. 10

    Pour the dry white wine over the still hot rice. Mix immediately to remove any juices and distribute the liquid well. Let cook for a few moments until the wine is almost completely absorbed. This step brings freshness and a slightly acidic note that balances the richness of Parmesan and butter. Continue to stir gently in order to maintain a regular cooking and start the preparation of risotto.

11. 11

    Progressive cooking of risotto

12. 12

    Add a flask of hot broth to the rice and stir regularly until almost completely absorbed. Then start again, ladle after ladle, without stopping monitoring the cooking. The rice must cook gently and release its starch with the additions, creating the creamy texture characteristic of the risotto. Count about 18 minutes of total cooking. Stir often but do not shake the rice, to keep whole grains and a soft preparation.

13. 13

    Adding Asparagus

14. 14

    When the risotto has already progressed well in its cooking, incorporate the sections of the asparagus, then add the tips a little later so that they remain tender without undoing. Gently mix in order to distribute them well into the rice. Continue cooking with hot broth, always gradually. Asparagus must remain slightly firm to bring relief to the tasting and preserve their pleasant vegetal taste.

15. 15

    Parmesan and butter finish

16. 16

    When the rice is melted but still slightly firm in the centre, remove the skillet from the heat. Add the rest of the butter and the grated Parmesan. Mix thoroughly to bind together and get a creamy, supple and shiny risotto. If necessary, add a small amount of broth to relax the texture. Taste and season if necessary. The preparation should not be compact but slightly flowing at the time of service.

17. 17

    Addition of young shoots and chives

18. 18

    Add some of the chiselled chives into the risotto just before serving to bring a fresh note. You can also add a small handful of young shoots in the preparation out of the fire to bring them down very slightly, or reserve them for the top of the plates. This vegetal touch strengthens the spring side of the recipe and brings a pleasant contrast with the rice melt and the generosity of Parmesan.

19. 19

    Dressing of risotto

20. 20

    Divide the hot risotto into hollow plates. harmoniously dispose of the tips of asparagus and some young shoots on top for a neat presentation, ideal for a Mother's Day meal. Sprinkle the rest of the chives, then add a little extra parmesan depending on your taste. Serve without delay, as the risotto continues to thicken quickly. It must arrive at a creamy, fragrant and particularly comforting table.

Nutrition

calories

584

Indicative values from the source, for the original recipe.

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