Rice and Asparagus

Riso e Asparagi

Rice and asparagus is a creamy and delicate risotto, mixed with taleggio and enriched with asparagus tips.

4 servings

Easy

Lombardy

EasyLombardy

Rice and asparagus is a first course Creamy and delicate, perfect for a lunch that highlights the vegetables' clean yet elegant flavor. The preparation concentrates the asparagus' flavor in the cooking liquid, which is used to accompany the rice until fully absorbed. The result should be soft and enveloping, with the grains well-blended and the tips still recognizable to the taste. taleggio It contributes to the creaminess with a melting and flavorful note, while the butter completes the velvety texture. The spring onion supports the aromatic base without overpowering the vegetal character of the dish. The recipe belongs to the Lombard tradition; the Lombard use of the grated grana cheese as an alternative to taleggio.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the asparagus

Trim the earthy part of the asparagus, scrape off the white stem, and tie them into bunches, keeping the tips even. Trim the stems to ensure even cooking and proper placement in the pot.

Boil the tips

15 min

Plunge the asparagus into boiling salted water, keeping the green tips out of the water. Cover the pot and boil for about 15 minutes: the stalks should be tender, while the tips should steam and not fall apart.

Make the broth

30 min

Drain the asparagus and trim the tips, saving them for later. Return the white stems to the cooking water and boil for about 30 minutes, allowing the liquid to infuse with their flavor.

Adjust the fluid

Remove the stems from the pot, add water until you reach (3.17 pt) 1.5 litres in total and season with salt to tasteBring the liquid back to a boil: it must remain very hot throughout the cooking of the rice, to promote even absorption.

Toast the rice

Melt the butter in another pan and add the onion. Let it toast until fragrant and lightly browned, then add the Carnaroli rice and stir to combine, without letting it brown.

Cook the risotto

Pour the boiling liquid prepared with the asparagus over the rice and cook, stirring occasionally. Continue cooking until the rice has absorbed all the liquid and the grains are cooked through and have a creamy consistency.

Vigorously stir and servants

Off the heat add the taleggio chopped asparagus tips and the required butter. Vigorously stir vigorously until you get a mixture smooth and creamy, then serve immediately. In the Lombard tradition, the taleggio can be replaced with grated grana cheese.

Chef's Tips

The editorial staff recommends adding the taleggio Alone off the heat, so the cheese melts in the sauce without altering the creaminess of the risotto.