Asparagus Risotto
First “sparrow grass” of the year – a real treat.
I get bored of asparagus pretty quickly, but the first British spears are really special, worth savouring in a risotto that you take your time over. For two people, or one greedy blog writer.
- A bunch of asparagus – mine was 160g
- 1 litre chicken stock
- 1 bay leaf
- 1 shallot/half an onion, diced small
- 30g butter
- 240ml/1 US cup of Arborio rice – 180g if you prefer to weigh it
- Small glass of vermouth – Noilly Prat is my favourite
- 1/2 lemon
- 50g Parmesan, grated
- Wild garlic, shredded – optional, obvs.
Snap off the ends of the asparagus and put them in a pan with the stock and a bay leaf and bring to a simmer. The stock may be more than you need, but better than having to add water at the end. Cut the tips off each spear and put to one side, slicing the rest into 1/2 cm lengths.
In another large pan, melt half the butter and sweat the shallots till translucent, over gentle heat. Try not to colour them. Add the rice and stir to coat with the buttery alliums for a minute or two. Season with pepper, but no need for salt, as you’ll be adding butter and parmesan later.
Turn up heat to medium and add the vermouth, stirring until it has been absorbed by the rice. Then add a ladle of stock, plus the chopped up asparagus, stirring until all the liquid is absorbed. Add another ladle and stir till absorbed. Repeat until most of the stock has been absorbed. This is therapeutic or dull, depending on your mindset; but stirring is key to a creamy risotto, as the outside layers of rice that are rubbed off in the process, forming an unctuous texture.
After ten minutes add the asparagus tips and keep stirring ladles of stock in patiently until the rice has just a little bite to it when you taste. Add a final ladle (resorting to hot water if you didn’t have enough stock after all; and then stir in half the cheese, the remaining half portion of butter and lemon juice to taste. As soon as it has melted, put a lid on and let rest for a minute or two whilst you get a couple of plates or bowls ready. Hopefully the finished risotto is slightly too thick for a bowl, but slightly too runny for a plate. Sprinkle the remaining parmesan and wild garlic over.
