Asparagus and pancetta risotto

Published on 8 January 2014

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Method

Introductory photographs from the original

0 steps completed out of 9

1.Step 1 of 9
I prepare the stock, which must be boiling when added to the rice.
I put a splash of oil and half the butter in a saucepan.
2.Step 2 of 9
I add the chopped shallots and pancetta and let them brown.
3.Step 3 of 9
I cook the asparagus in the microwave for 5 minutes.
I cut off and reserve the tips.
I cut the remaining stalks into small pieces.
4.Step 4 of 9
Once the shallots and pancetta are well browned,
5.Step 5 of 9
I add the rice and toast it for a few minutes.
6.Step 6 of 9
I add the asparagus stalks and deglaze with white wine.
7.Step 7 of 9
I add the boiling stock a little at a time, stirring continuously, and finish cooking.
8.Step 8 of 9
I warm the asparagus tips in the stock, ready to use as a garnish.
9.Step 9 of 9
I remove the risotto from the heat and add the remaining butter, which I kept in the fridge because it must be very cold.
I add a handful of grana and freshly ground pepper.
I stir to finish, moving the pan backwards and forwards so that the rice releases its starch and forms a creamy sauce.