Ingredients:

  • 2 bunches (approx. 450 g / 1 lb) medium green asparagus, tough ends snapped off
  • 1 L (4 cups) water, for blanching
  • 1 tbsp coarse salt
  • 2 L (5 cups) good quality chicken or vegetable stock, kept hot in a separate pot
  • 2 tbsp (30 ml) extra virgin olive oil
  • 3 tbsp (45 g) unsalted butter, divided (2 tbsp for sauté, 1 tbsp for finishing)
  • 1 small banana shallot, finely minced (or 1/2 small brown onion)
  • 2 cloves garlic, finely minced
  • 300 g (1 ½ cups) Carnaroli or Arborio rice
  • 120 ml (½ cup) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • Sea salt and freshly ground black pepper
  • 60 g (½ cup) freshly grated Parmigiano-Reggiano
  • 1 tbsp (15 g) cold unsalted butter, cut into cubes
  • Zest of 1 small lemon (unwaxed)
  • 1 tbsp fresh mint or chives, finely chopped (optional, for brightness)

Instructions:

  1. Prepare the Asparagus and Stock: Bring the stock to a simmer in a separate pan and keep it gently hot. Bring 1 L of salted water to a rolling boil. Drop the asparagus spears in and cook for exactly 2-3 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking and lock in the color. Drain well. Cut the tips off all the spears and set aside for garnishing. Chop the remaining spears into 1-inch pieces. (Optional Purée): Place half of the chopped asparagus pieces into a blender with 1 ladle of hot stock; blend until completely smooth and set aside.
  2. Build the Soffritto and Toast the Rice: In the heavy-bottomed pan, melt 2 tbsp butter and olive oil over medium heat. Add the shallots (or onion) and a pinch of salt. Cook gently until translucent and softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add the rice to the pan (Do not wash the rice beforehand). Stir constantly for 2-3 minutes until the edges of the grains become translucent (Tostatura). Pour in the white wine. Stir until it is completely absorbed (about 1 minute) to deglaze.
  3. Cook the Risotto: Add 1 full ladle of hot stock to the rice. Stir consistently until the liquid is almost fully absorbed before adding the next ladle. Continue this process for 15 minutes. After 15 minutes, stir in the reserved chopped asparagus. Continue adding stock for another 3-5 minutes until the rice is al dente (usually 18-20 minutes total cook time).
  4. Mantecatura (The Creamy Finish): Remove the pan from the heat. Stir in the asparagus purée (if using). If the risotto looks too stiff, add one final splash of hot stock. The final texture should be flowing (all’onda). Stir in the grated Parmigiano-Reggiano, the reserved cold butter cubes, and the lemon zest. Stir vigorously for 1 minute until fully emulsified. Cover the pan and let the risotto rest for 3 minutes. Garnish with the reserved asparagus tips, fresh herbs, and a final drizzle of olive oil. Serve immediately.