risotto agli asparagi bianchi
for 6
1.5 kg white asparagus
1.25 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
150 g unsalted butter, softened
4 large round spring onions, roughly chopped
2 medium leeks, white part only, finely sliced
400 g carnaroli rice
100 ml vermouth
4 tablespoons fresh basil leaves
150 g Parmesan, freshly grated
Heat the chicken stock and check for seasoning.
Cut the tips off the asparagus. Peel and chop the tender part of the stalks into 2 cm lengths. Heat a small saucepan of water to boiling, and add 1 tablespoon salt. Add the asparagus tips and cook for 2 minutes. Drain, season, and add 25 g of the butter.
In a heavy, thick-bottomed saucepan, melt half the remaining butter, then add the spring onion, leek and asparagus stalks, and gently soften and cook to combine the flavours. When the onion begins to colour, add the rice and stir to coat each grain for 2–3 minutes. Add half the vermouth and let it be absorbed by the rice, then start to add the hot stock, ladle by ladle, stirring constantly, allowing each ladleful to be absorbed before adding the next. Continue until the rice is al dente, about 20 minutes. Finally stir in the asparagus tips, the basil, the remaining vermouth and butter. Stir just to wilt the basil, and combine to make a wet creamy risotto.
Taste for seasoning, and serve immediately on warm plates with freshly grated Parmesan.