Asparagus risotto with crisp Speck
Published on 27 April 2024
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Asparagus is plentiful this season and versatile for pasta, meat, fish and starters. Also delicious simply dipped in oil, pepper and salt or with eggs, butter and Parmesan. Fantastic in risotto.
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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- Step 1 of 9
I boil asparagus for 10 minutes, then cut off tips. I chop shallots. For stock, I boil 2 litres of water with 2 carrots, 2 celery stalks, an onion and a little salt for half an hour, then strain.
- Step 2 of 9
I sauté shallots in plenty of extra virgin olive oil.
- Step 3 of 9
I toast rice until glossy, deglaze with white wine and let evaporate.
- Step 4 of 9
I gradually add boiling strained stock, stirring.
- Step 5 of 9
I blend asparagus stalks with a tablespoon of stock until smooth, add to rice and continue cooking with more stock.
- Step 6 of 9
Meanwhile, I lightly brown asparagus tips with oil, garlic, salt and pepper in a small pan.
- Step 7 of 9
In another pan, I crisp Speck strips with a little oil.
- Step 8 of 9
Once rice is cooked according to packet time, I keep it loose and flowing, add butter and 4 tablespoons of Parmesan, stir until creamy and plate.
- Step 9 of 9
I top the rice with asparagus tips and crisp Speck.
Original source: https://incucinaconlilly.com/2024/04/27/risotto-agli-asparagi-con-speck-croccante/