Risotto agli asparagi (Risotto with asparagus)

by admin on March 12, 2009

I used some saffron that I bought from a local organic farm…I’m going to try to get enough for our next club shipment…was surprised to find it locally!



  • Soak the asparagus in cold water to remove sand.  Trim off woody ends.  Cut in three pieces.
  • Put the ends into a pot and cover with about 8 cups of water.  Add the marjoram, one french shallot and sea salt and freshly ground pepper.  Bring to boil and simmer for about 30 minutes.  Drain out any solids and retain stock for risotto.
  • Chop one french shallot and middle parts of the asparagus.  Drizzle saute pan (big enough for risotto to cook in) with olive oil and add shallot and asparagus.  Saute for about 5 minutes.
  • Add the rice and cook for a few more minutes…coating each grain of rice.
  • Add the wine and simmer until it has evaporated…and then add one ladle of stock at a time…as it is absorbed.  Total cooking time should be about 20 minutes or so.
  • Halfway through the cooking time you should add the spears of the asparagus (that you have cut in halves)..and the dissolved saffron.  Season with sea salt and pepper to taste.
  • Right before it is ready, add the robiola and pecorino cheeses and a drizzle of the extra virgin olive oil.
  • Serve with parmesan cheese.
  • Observations

    I love Kaelin’s vegetable risotto but this is also a nice dish to showcase fresh asparagus….I have found the ladeling is much easier with a glass of vino in the other hand!

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