Asparagus Risotto

History & Background

A cornerstone dish of the Marca trevigiana and Bassano area, where white asparagus has been IGP since 2007. Traditionally served at Easter and during spring — an homage to the Venetian alluvial land.

Ingredients for 4

• 320g Carnaroli or Vialone Nano rice
• 500g white Bassano asparagus (or green)
• 1 shallot
• ½ glass white wine
• 1L vegetable broth (ideally asparagus broth)
• 60g cold butter
• 60g Parmigiano
• Extra virgin olive oil
• Salt, white pepper

Method

1. Trim the asparagus: cut off the tips and reserve, chop the stems, use the trimmings for broth.
2. Boil the trimmings in salted water for 15 minutes and strain: this is the broth.
3. Blanch the tips for 2 minutes in a little water and cool.
4. Sweat the chopped shallot with butter.
5. Toast the rice and deglaze with white wine.
6. Add the asparagus broth; halfway through, fold in the chopped stems.
7. In the last 2 minutes, add the tips.
8. Manteca off the heat with cold butter, Parmigiano and white pepper.

Wine pairing

Valdobbiadene Prosecco Superiore or Bianco di Custoza: fine bubbles that ease the vegetable.

Common mistakes

• Throwing away the asparagus trimmings: they hold the flavour. Use for broth.
• Overcooking the tips: turn mushy. 2 minutes maximum.
• Using black pepper: with asparagus, white pepper is more delicate.