Italian
Wild Asparagus Risotto
by Sentieri Golosi · 3.1K subscribers on YouTube
From the woods to the table. We prepare a recipe with wild asparagus that we went to collect in woods and fields. A creamy risotto with wild asparagus, pecorino, and mint.
Ingredients
9 items- Asparagi SelvaticiClean wild asparagus, including scraps for broth and tops for garnish
- Golden OnionA piece for the broth
- Parmigiano ReggianoGrated, generous amount
- ButterCold butter for creaming
- Pecorino ToscanoTuscan pecorino from Futa pass, in flakes for garnish
- Menta Selvatica SeccaDried wild mint
- Black PepperPlenty, to taste
- RiceCarnaroli or Vialone Nano or similar good risotto rice
- Apple Cider VinegarA drop for acidity
Method
- Prepare a broth using the scraps of the wild asparagus and a piece of golden onion.
- Cut the wild asparagus into pieces, keeping the tips aside for garnish.
- Grate the Parmigiano Reggiano.
- If using a rice that requires toasting (e.g., Carnaroli or Vialone Nano), toast it in a pan. If using this particular rice, skip toasting.
- Cook the rice in the broth, stirring occasionally. When the rice is a little more than halfway cooked, add the cut asparagus.
- When the rice is al dente, turn off the heat.
- Add dried wild mint, plenty of black pepper, cold butter, and a generous amount of grated Parmigiano Reggiano. Stir vigorously to cream the risotto.
- Add a drop of apple cider vinegar to give acidity.
- Serve the risotto topped with flakes of pecorino cheese and the reserved asparagus tips.
Sentieri Golosi
Reviewer3.1K subscribers on YouTube656.4K total channel viewsSiamo sempre alla ricerca di leccornie, golosi fino al midollo, a che ora si mangia? Con i nostri contenuti speriamo di mostrarvi qualcosa di interessante, ma soprattutto, di strapparvi un sorriso per contatti sentierigolosi@gmail.com
