Experience the perfect marriage of two seasonal stars: tender asparagus and aromatic wild garlic in this velvety risotto. As home cooks and chefs know, this classic Italian dish shines with fresh, high-quality ingredients.
Ingredients
Main course for 4 people
Preparation time: 1 hour
Preparation
Peel and finely chop the shallots and garlic. In a heavy-bottomed pan, heat the olive oil over medium heat. Sauté the shallots and garlic for 5 minutes until softened. Add the arborio rice and stir for 2-3 minutes until the grains turn translucent. Deglaze with the white wine, bring to a boil, then reduce heat. As the wine evaporates, add stock in ladlefuls, stirring frequently and allowing each addition to absorb before adding more. Continue for 20-30 minutes until the risotto is creamy with a slight bite—you may not use all the stock.
Meanwhile, trim the woody ends from the asparagus and blanch in salted boiling water for 2-3 minutes until al dente. Drain and refresh under cold running water. Slice half diagonally, leaving the rest whole. Stir the whipped cream and most of the Parmesan into the risotto. Season with salt and pepper, then heat through for 2-3 minutes. Serve in warm bowls, topped with sliced and whole asparagus, fresh wild garlic, and extra grated Parmesan.
Enjoy your meal!
Craving more asparagus inspiration? Check out the May issue of Santé.
Recipe and image: BeeldigBeeld/StockFood
