Creamy Asparagus Risotto with Green Asparagus
40 min
Under an hour
Gurkerl Küche
Preparation method
Preparation
Cut the butter into small cubes and return to the refrigerator until use. Finely dice the shallots.
Bring about 1.2 liters of water to a boil and set aside.
Cut off the approximately 4 cm long tips from the cleaned asparagus and set aside. Cut off and discard the lower, woody end (approx. 2 cm). Cut the remaining asparagus into slices about 0.5 cm thick.
Chef's tip
Risotto 'al dente' means that the core of the rice grain still has a slight bite. Overcooked rice makes the dish harder to digest.
When sautéing the shallots, make sure they don't brown, otherwise the risotto will have too strong an onion flavor. Italians say 'let the shallots just sweat'.
Once butter and cheese are added, the risotto must no longer boil, otherwise the fat will separate and the dish will become oily. This is the only way to achieve the typical creamy consistency.