Risotto con gli Asparagi di Bassano
Creamy Venetian spring risotto made with sweet white asparagus from Bassano del Grappa, using the simmered peels to build an aromatic broth.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Large saucepan
- •Wide heavy-bottomed risotto pan
- •Vegetable peeler
- •Soup ladle
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 11 g
- calories
- 485 kcal
Instructions
- 1
Snap off the woody base from each asparagus spear and peel the skin from below the tip downwards.
- 2
Simmer the woody ends and peelings in 1.2 litres of lightly salted water for 25 minutes to make stock.
- 3
Slice the tender asparagus stems into 1 cm rounds, keeping the whole delicate tips aside.
- 4
Heat the olive oil and 20 g of butter in a wide pan over medium-low heat.
- 5
Add the shallot and cook until soft and translucent without letting it brown.
- 6
Add the sliced asparagus stems and sauté gently for 4 minutes until slightly tender.
- 7
Tip in the rice and toast for 2 minutes until the grains turn glossy and pearlescent.
- 8
Pour in the white wine and stir until completely evaporated.
- 9
Strain the simmering asparagus stock and ladle it over the rice gradually, stirring constantly as it absorbs.
- 10
Stir in the reserved asparagus tips at the 10-minute mark and continue adding stock until rice is al dente.
- 11
Remove from heat, vigorously beat in the cold butter cubes and Grana Padano until wavy and creamy, then serve.
Chef's tips
White asparagus is naturally stringier than green asparagus, so peel generously starting just beneath the blossom tip. Keep the mantecatura butter chilled in the fridge until the final moment to guarantee a glossy, undulating emulsion.
Ingredient substitutions
- Asparago Bianco di Bassano DOP → standard fresh white asparagus or tender purple asparagus
- Vialone Nano rice → Carnaroli rice, which holds shape well and releases good starch
- Breganze Vespaiolo wine → a crisp Soave Classico or dry Pinot Bianco
Storage
Risotto is best eaten freshly made, but leftovers keep refrigerated in an airtight container for up to 2 days.
Reheating
Reheat gently in a wide pan over low heat with a generous splash of simmering stock or water, stirring until silky.
Common mistakes to avoid
- •Discarding the asparagus peelings instead of extracting their delicate sweetness into the cooking stock.
- •Adding the fragile tips at the beginning, which causes them to overcook and disintegrate into mush.
- •Beating in the butter over active heat, which splits the fat rather than creating a creamy emulsion.
Serving suggestions
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