Green asparagus risotto recipe

Green asparagus risotto recipe

INGREDIENTS FOR 4 PERSONS

  • 20 large green asparagus

  • 20 cl of poultry stock

  • 20g butter
  • 2 tbs olive oil
  • 240g carnaroli rice
  • 1 small white onion
  • 60g butter
  • 4 cl of dry white wine
  • 1 liter chicken stock
  • 50 g grated parmesan
  • Juice of 1/2 lemon
  • Salt & pepper

METHOD 

  • Garnish : cut off the very fibrous stems of the asparagus. Clean them, wash them, then dry them.

  • Thinly slice 4 asparagus with a mandolin and keep aside. 

  • Cut the tips of 16 asparagus to 6 cm and peel the last two centimeters. Cut the rest of the asparagus stalks into half, bevel cut the upper part into 2 mm slices and the lower part into a brunoise.

  • Cooking the asparagus : bring the stock to a boil. Heat a drizzle of olive oil in a casserole dish large enough to hold the asparagus heads flat. Brown them for 2 minutes in very hot oil without browning and lightly salt. Moisten with 15 cl of white stock and cook for 6 minutes, adding stock little by little. The asparagus should be tender and the cooking juice reduced.

  • Fry the asparagus slices in a drizzle of olive oil for 1 min, then add 2 tbsp of stock. Let cook for 1 minute.

  • Risotto : peel the onion and chop finely.

  • Melt 10 g of butter in a sauté pan and sweat the minced onion for 2 minutes without colouring. Pour in the rice, salt lightly and make it pearly. Deglaze with dry white wine and let reduce.

  • Wet with the boiling white stock as the rice absorbs it. Cook the rice for 18 to 20 minutes, adding the asparagus brunoise halfway through cooking.

  • Off the heat, whip the risotto with the butter, then add the grated parmesan: it should have a supple and creamy texture. Adjust the seasoning with salt and pepper, then finish with a squeeze of lemon juice.

  • Mix the cooking juice of the asparagus with the butter, a drizzle of olive oil, and lemon. Add a pinch of pepper. Arrange the risotto in a dome in a deep plate, place 5 heads of asparagus on top and pour a spoonful of the lemony asparagus cooking sauce.



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