Asparagus and pancetta risotto
3 stalks of celery
½ chopped red onion
100gr pancetta fumagali cut in small cubes
300gr of rice Carnaroli
½ cup of white wine
75gr grated parmesan cheese
¼ cup of cream or 100gr of mascarpone
Cut the asparagus in three parts (tip, soft middle part and hard part).
In a saucepan, put the hard parts of the asparagus, the carrots, the celery and the half onion.
Add water to cover the vegetables. Add salt.
Cook for 30 to 45 minutes to obtain a broth for the risotto.
Cook asparagus tips in salted water for 1 minute and then plunge into ice water to stop cooking. Set aside.
Cut the tender part of the asparagus into small slices.
In a 28cm sauté pan, add a little olive oil and butter and heat over medium heat.
Add the chopped red onion and cook until transparent.
Then add the pancetta and cook for 3-4 minutes.
Add the asparagus slices and cook for 1 minute.
Then add the rice and let it roast, stirring well, until the grains become slightly transparent.
Deglaze the pan with the white wine and let it evaporate before slowly adding the broth, one ladle at a time. (Let the broth evaporate before adding more. It is important not to drown the rice in the liquid while the risotto is cooking).
When the rice is al dente, remove the pan from the heat and add the cream or mascarpone and mix well. Add the parmesan cheese and mix well.
Always keep a small amount of broth hot to ensure a creamy risotto.
Just before serving, add the asparagus tips on the risotto.
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