Asparagus Risotto with Prosecco
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Asparagus Risotto with Prosecco
Description
Asparagus Risotto with Prosecco uses Carnaroli rice cooked slowly in vegetable stock to achieve a creamy texture. The risotto incorporates chopped asparagus stalks while reserving the tender tips as garnish, adding varied textures to the dish. A butter and onion base gently sautés the aromatics, while dry toasting the rice beforehand helps maintain al dente grains throughout cooking.
Prosecco is added early in the cooking to introduce a subtle fruity acidity that lifts the dish, while Grana Padano cheese contributes a savory richness. Lemon zest enhances the fresh vegetable flavors, and pea shoots add a gentle herbal note and visual appeal. The cooking method involves gradual addition of stock to coax out the rice’s starch and achieve a creamy consistency characteristic of risotto.
This dish can be served as a first course or light main, pairing well with simple salads or grilled proteins. The inclusion of Prosecco lends a unique flavor dimension that complements the asparagus, making it an elegant but approachable option for seasonal produce.
Ingredients
- 300 gr rice I've used Riso Gallo Carnaroli Rustico
- 30 gr Grana Padano cheese
- 1 onion
- 20 gr butter unsalted
- 1 l vegetable stock
- 100 ml prosecco DOC
- 20 asparagus green
- 2 tbsp extra virgin olive oil
- 1 garlic clove
- 1 lemon zest
- 1 small bunch pea shoots
- salt
- black pepper
Instructions
How to Prepare the Asparagus:
- Trim off the bottom ends of the asparagus stalks, the woody part.
- Cut off the tips and set aside to use as garnish.
- Chop the asparagus left and keep them for the risotto.
- Optionally, you can sauté a quarter of the asparagus in a warmed-up pan with a drizzle of olive oil and a clove of garlic. Add a pinch of salt and let it cook for 2 minutes.
- Blend well and add a splash of water if necessary.
- Keep this sort of asparagus sauce to enhance the flavor and creaminess of your risotto.
How to Make the Risotto:
- Gently fry the chopped onion in a small casserole with a drizzle of extra virgin olive oil and a pinch of salt for about 6/7 minutes on low heat until golden.
- In a large casserole, start to dry toast the rice on low heat with a pinch of salt, without adding oil or fat. In this way, the heat reaches the core of each rice grain resulting in a more uniform al dente rice.
- Keep stirring the rice occasionally, so the rice does not catch on the bottom of the pan or burn.
- When the rice is very hot, pour half a glass of Prosecco DOC in.
- Let the alcohol evaporate, set the cooking time to 16/17 minutes and add the simmering stock a ladle at a time, little by little. Remember, the risotto needs to always have a good simmer during the cooking time.
- Stir the rice every now and then, and make sure the rice is always covered with stock. Keep cooking and do not stir with too much energy as it could break the rice grains.
- When halfway through the cooking, add the cooked onion, the chopped asparagus and the puree.
- Once the time is up, taste the risotto and if you’re happy with the texture remove it from the heat. If you want the rice a little bit softer, cook for another minute.
- This step is called “mantecatura” to make the risotto creamier increasing its natural ooziness with the right gesture and movements. It is very important to carry out this step away from the heat as it could split the cheese and butter.
- Add the grated Grana Padano cheese and butter to the rice.
- Stir to incorporate extra air until the risotto is nice and creamy. At this stage I like to add an extra splash of Prosecco DOC and if the risotto dries up, you can still add a little bit of hot stock. Season to taste.
- Plate the hot risotto straight away. Season the asparagus tips and place them on top of the risotto.
- Optionally garnish with pea shots, borage flower and lemon zest.
Notes
User Reviews
Overall Rating
4.9
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