Risotto Agli Asparagi Recipe
Carnaroli rice, asparagus, Parmigiano Reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- 3
Toast the Rice
Add the Carnaroli rice to the skillet and toast it for about 2 minutes, stirring constantly until the grains are lightly translucent.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 10 minutes.
- 5
Incorporate Asparagus
After 10 minutes, add the asparagus pieces to the risotto and continue adding broth and stirring for another 10-15 minutes, or until the rice is creamy and al dente.
- 6
Finish with Cheese and Seasoning
Stir in the grated Parmesan cheese, lemon juice, salt, and black pepper. Adjust seasoning to taste.
- 7
Serve
Remove from heat and let it sit for a minute before serving. Garnish with additional Parmesan if desired.
