Italian
Asparagus Risotto
by Cucina con Ruben · 548K subscribers on YouTube
A creamy risotto made with fresh asparagus, finished with burrata and lemon zest for a bright, rich flavor.
- Difficulty
- medium
Ingredients
10 items- AsparagusUse tough parts for broth, stems sliced, tips reserved
- Olive Oil
- RiceRisotto rice (e.g., Arborio, Carnaroli)
- Salt
- BrothHomemade from asparagus trimmings
- 1 pcsBurratinaAdded halfway through cooking
- Lemon ZestGrated zest
- ButterFor mantecatura
- Parmigiano ReggianoGrated
- BurrataFor mantecatura
Method
- Break the asparagus: separate the tough bottom part from the tender tops. Use the tough parts to make broth.
- Slice the stems into rounds. Set the tips aside and cut them lengthwise.
- Heat olive oil in a pan and sauté the stems, keeping them slightly crunchy.
- Add the rice and toast it, then season with salt.
- Gradually add the hot broth, stirring continuously until the rice is cooked.
- Soak the asparagus tips in cold water to keep them crunchy.
- At halfway through cooking, add the burratina.
- Two minutes before the end of cooking, add the lemon zest and the asparagus tips.
- Finish by mantecatura: stir in butter, grated Parmesan, and a little burrata.
- Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
