John Myers
Asparagus Risotto (Ivan Strano)
The perfect asparagus risotto (ivan strano) recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green
- 500 g Asparagus white
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Sugar
- 1 l White wine
- 500 g Risotto rice
- 2 piece Shallots
- 1 bunch Basil
- 50 g Grated Parmesan
- 1 a cup Whipped cream
- 1 shot Olive oil
- 1 piece Clove of garlic
- For the asparagus risotto, peel the white and green asparagus, put the skin aside. Boil water, add a little butter, salt and sugar. Bring the bowls to a boil in it.
- Remove the asparagus peels and add the asparagus stalks. Depending on the thickness, maybe the whites first, then the greens, cooking time approx. 10 minutes.
- Remove the asparagus and let cool. Cut the asparagus heads and 1-2 stalks into pieces, set aside. Cut the remaining sticks into small pieces and place in a blender beaker. Pour the cream over it and puree the whole thing.
- Put the oil and butter in a pan and sweat the peeled, finely chopped shallots and the finely chopped garlic with the rice until translucent.
- Pour white wine over it until the rice is almost covered. Let it boil down and always stir well with the wooden spoon. Pour the asparagus water over the rice in small doses and stir constantly.
- Shortly before the rice is cooked firm to the bite, the pureed asparagus comes in. Mix in the Parmesan, salt, pepper and finely chopped basil. Carefully fold in the asparagus tips and serve.
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