Preparation
- Snap the woody ends off the asparagus and add them to the stock, which you keep at a gentle simmer. Cut off the tips, let them steep in the stock for 1 minute, remove and set aside. Cut the stalks into thin slices or short pieces.
- Heat the oil and half of the butter in a wide pan and sweat the shallots for 5 minutes until soft. Add the asparagus pieces and cook for 2 minutes.
- Add the rice and toast, stirring, for a few minutes until half translucent. Deglaze with the wine and let it evaporate almost completely.
- Turn the heat down and add the hot stock a ladleful at a time, adding more only when the liquid has been absorbed, and stirring regularly. After 15 to 20 minutes the rice should be tender but still al dente.
- Fold in the asparagus tips and leave for 1 to 2 minutes. Take the pan off the heat, add the remaining butter and most of the Parmesan, season with salt and pepper, cover and rest for a few minutes.
- Stir vigorously so that the risotto becomes creamy, and serve immediately with the remaining Parmesan.
Drink with it
White wine · excellent match
Sauvignon Blanc, Grüner Veltliner or Silvaner, dry
The green, slightly peppery notes meet the asparagus exactly, and the acidity keeps the butter and Parmesan fresh; the same white wine also goes into the rice.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Franciacorta or Prosecco brut
Bubbles and acidity loosen the creaminess of the Parmesan and butter.
Sparkling wine, Champagne, and Prosecco: what's the difference?Floral gin · good match
Floral gin and tonic with cucumber
Herbal and floral notes in the gin pick up the green asparagus flavour, and tonic and cold cut through the butter.
Gin styles: London Dry, Old Tom, Navy Strength, and moreGinjo sake · good match
Ginjo sake, chilled
Delicate fruit and rice notes mirror the creamy risotto and do not emphasise the bitterness of the asparagus.
Junmai, Ginjo, Daiginjo: What do these mean for sake?