Risotto with Cream of Asparagus
Risotto with asparagus cream is definitely one of spring and summer favorites.
Servings: 4
Ingredients
- 12 oz Carnaroli rice
- 5-6 cups asparagus cooking liquid
- Bouillon cube
- 1 stack 16 oz fresh asparagus
- 2 oz stracchino or ricotta cheese
- 1 pinch nutmeg
- ½ cup parmesan cheese grated
- Extra virgin olive oil
Instructions
- Put a pot of water to boil.
- Wash asparagus in cold water.Cut off tough woody part ends and peel the bottom of the stem with a special asparagus peeler or vegetable peeler.
Young and thin asparagus will do without peeling as they are still tender enough. - Put asparagus bunches together and cut off thin tips until where the stem gets tougher. Wrap tips of asparagus stems with a rubber band.Cut the remaining spears in about an inch cubes or diamond shapes and put all asparagus to boil.
Remove band-wrapped asparagus tips after 3-5 minutes and run them under cold water.
Cook remaining asparagus for another 3-5 minutes.
Drain asparagus and keep cooking liquid. - Dissolve bouillon cube or better than bouillon paste in asparagus cooking liquid to your taste. Keep it hot on very low heat.
- Set aside some asparagus tips for texture and garnishing garnishing.Blend into a cream the remaining asparagus with ricotta or stracchino cheese, pinch of salt, pinch of nutmeg and a drizzle of extra virgin olive oil.
- In a large skillet pan placed over medium heat add rice. Toss it for a minute without letting rice get brown.
- Add HOT stock one laddle at a time.Let risotto simmer on low heat adding more stock as is gets absorbed.
- While risotto is cooking prepare parmesan crisps (optional).
- Preheat oven to 400F.
Line a baking sheet with parchment paper.
Form circles using grated Parmesan cheese. Pat down the cheese for better form. Bake in a preheated oven for 3-5 minutes or until golden crisps form. - Once rice is cooked add asparagus cream and simmer for another minute.
- Serve immediately with Parmesan crisp crumble or simple grated parmesan cheese if preferred.