If you’re looking for a veggie option for your risotto night, this one by @Luca Manfé is perfect! Everyone will love it 😍
INGREDIENTS
1 quart (960 ml) vegetable stock
1 bunch asparagus (about 14 ounces/400 g)
6/8 tbsp (100 g) unsalted butter (3/4 cubes should stay in the freezer)
1 medium finely chopped onion
1 cup (200 g) Arborio rice
1 cup (240 ml) white wine
2 tbsp finely grated lemon zest
1 cup (100 g) freshly grated Parmigiano
½ cup chopped fresh parsley
½ cup thinly sliced scallions
1 tablespoon fresh lemon juice
Salt and ground black pepper
Extra virgin olive oil
Cut the asparagus tips and set aside and make a puree with the middle part of the asparagus.
Cook the asparagus in boiling water for 3 mins. Using a slotted spoon, transfer the asparagus in iced water. Let cool for a min, and move the asparagus to a blender. Add some of the cooking water (or vegetable stock) and blend to a soup consistency. Set aside.
Cook the onions for 5 mins over medium heat, add the rice and toast it, stirring for about 30 secs. Add the wine, raise the heat and let the wine reduce, stirring constantly, for about 5 mins. Add a pinch of salt and black pepper. Reduce the heat to medium. Add the lemon zest.
Stir and add the hot stock a few ladles at a time. Wait until the previous addition has been absorbed before adding the next. Keep on stirring to get a very creamy risotto. At the 18-minute mark, the rice should still be too al dente. Add the asparagus puree and tips, and keep cooking, a few minutes more, adding stock if needed, until the rice is just tender and creamy-looking but still al dente (total cooking time: 20 mins approx).
Remove from the heat and add 2/3 tbsp of very cold butter cut it into cubes, the cheese, parsley, scallions and lemon juice. Stir vigorously, adding a little more stock if needed. When the butter has melted, the risotto is ready. Adjust with salt and pepper, and serve immediately.
#giallozafferano #risotto #asparagus #recipe