Risotto de Espárragos
Principal50 min4 porcionesMediaSobre esta receta
Un clásico italiano cremoso y reconfortante que permite que los espárragos frescos brillen. Esta receta utiliza la técnica tradicional de agregar gradualmente caldo tibio y revolver pacientemente para extraer el almidón del arroz Arborio, creando esa textura sedosa y de calidad de restaurante característica, todo en tu propia cocina. Terminado con Parmesano y una nuez de mantequilla, es rico, elegante y profundamente satisfactorio.
Instrucciones
- 1
Warm the Vegetable Broth in a large Saucepan over ^[low heat]. Keep it at a gentle simmer throughout cooking — adding cold stock will slow the cooking process and affect the texture.
- 2
Snap the woody ends off the Asparagus Woody Ends Snapped Off and discard. Cut the stalks into 1-inch pieces, keeping the tips separate. You'll add the tips later so they stay tender and bright green.
- 3
In a wide, heavy-bottomed Pot or Dutch Oven, heat the Olive Oil and 1 tablespoon of Butter over ^[medium heat]. Add the diced Medium Yellow Onion and a pinch of Kosher Salt. Cook, stirring occasionally, until the onion is soft and translucent but not browned, about 5–6 minutes.
- 4
Add the Minced Garlic and cook for 1 minute until fragrant. Add the Asparagus Woody Ends Snapped Off stalk pieces (not the tips yet) and cook for 2–3 minutes, stirring, until slightly softened.
- 5
Add the Arborio Rice and stir to coat every grain in the Olive Oil and Butter. Toast the rice for 1–2 minutes, stirring constantly, until the edges of the grains look slightly translucent. This step builds flavor and helps the rice hold its shape.
- 6
Pour in the white wine and stir vigorously. Let it cook, stirring, until the wine is almost fully absorbed, about 2 minutes. You'll smell the alcohol cook off.
- 7
Begin adding the warm Vegetable Broth one ladle at a time (about ½ cup per addition). Stir frequently after each addition, letting the liquid absorb almost completely before adding the next ladle. Adjust heat so the risotto is bubbling gently — not boiling hard, not sitting still. Continue this process for about 18–20 minutes total.
- 8
When you have about 2 ladles of Vegetable Broth remaining and the rice is nearly cooked (al dente — tender with just a slight bite), stir in the Asparagus Woody Ends Snapped Off tips. Add the remaining Vegetable Broth and continue cooking for 3–4 more minutes until the tips are bright green and just tender, and the rice is fully cooked.
- 9
Remove the Pot from the heat. Stir in the remaining 2 tablespoons of Butter, the Parmesan Cheese, Lemon Zest, and Lemon Juice. Stir vigorously for 30–60 seconds — this is the 'mantecatura' step that makes risotto luxuriously creamy. Taste and season with Kosher Salt and Black Pepper.
- 10
The risotto should flow slowly when you tilt the Pot — Italians call this 'all'onda' (wavy). If it seems too thick, stir in a small splash of warm Vegetable Broth to loosen it. Serve immediately in warm bowls, topped with extra Parmesan Cheese, a grind of Black Pepper, and chopped Flat-Leaf Parsley if using.
