Wild Asparagus Risotto Recipe

Ingredients to make Wild Asparagus Risotto:

1. 500 grams of wild Asparagus
2. 1½ liters of vegetable broth
3. 65 grams of Butter
4. 3 tablespoons of olive oil
5. ½ unit of chopped onion
6. 1 unit of Shallot chopped
7. 350 grams of Rice for risotto (I use Carnaroli)
8. 1 pinch of salt
9. freshly grated parmesan

How to make Wild Asparagus Risotto:

• Before getting down to work, we leave all the ingredients ready to make sure that we are not missing anything.
• Now that we have everything ready, we take the asparagus and remove the hard parts, we reserve the yolks.
• We take a casserole and put enough water to heat with a pinch of salt. When it boils, add the asparagus and cook them for 10 minutes.
• After the time has elapsed, we remove the asparagus, drain them and chop them as shown in the photograph.
• Apart, we heat the vegetable broth. Meanwhile, we take a frying pan, heat 15 grams of butter and fry the asparagus yolks over low heat. Cook for 5 minutes, stirring occasionally. Then, we remove them and reserve.
• We take a casserole and melt 25 grams of butter with the olive oil. Once hot, add the onion and sauté for 5 minutes over low heat, stirring with a wooden spoon.
• Add the rice and the shallot and fry, stirring constantly, until the rice grains have completely soaked in the butter.
• When ready, add the chopped asparagus and stir. Immediately afterwards, we add a ladle of hot vegetable broth and continue stirring until the rice has absorbed it.
• Cooking the asparagus risotto will take approximately 18 to 20 minutes. Once cooked, add the remaining butter and stir to integrate.
• Heat the asparagus yolks and serve the risotto sprinkling Parmesan cheese to taste and decorating with the yolks.