Shared pleasures: Asparagus risotto
The secret to success is lots of Parmesan and lots of black pepper. Use any leftover risotto for arancini – cook the risotto again until thick and gelatinous, then roll it into balls, coat it in breadcrumbs and deep-fry until golden.
SERVES 6 as a starter or 4 as a main
75g unsalted butter, cubed and chilled
2 tbsp olive oil
1 banana shallot, finely chopped
1 garlic clove, finely chopped
300g carnaroli risotto rice
200ml dry white wine
1 litre hot vegetable stock
a bunch of asparagus, woody ends discarded, stems chopped into rounds, tops whole
75g Parmesan, finely grated
a handful of flat-leaf parsley, leaves and stems chopped, to serve
salt and freshly ground pepper
- Heat 20g of the butter and all the oil in a large pan over a low heat. Add the shallot and garlic, season with salt and pepper and fry for about 7-10 minutes, until the shallot is soft but not coloured.
- Add the rice, season again, and add another 20g of butter, stirring the rice to toast it, for 3-4 minutes. Add the wine and cook for about 2-3 minutes to evaporate the alcohol.
- Gradually add the hot stock, a ladleful at a time, stirring continuously and allowing the rice to absorb each addition before pouring in the next. Do not let the rice swim in the stock.
- After 14 minutes of adding and stirring, add the asparagus and cook, stirring, for a further 4 minutes, until the rice is al dente – the risotto should be pourable but firm and creamy enough to hold itself together. If it’s too thick, add a little more stock.
- Remove the pan from the heat and add the remaining butter and the Parmesan, stirring them through the risotto to emulsify and give the risotto a creamy consistency.
- Check the seasoning and finish with the parsley. Serve immediately.