Wild asparagus are ready to be picked now and the opportunity is not to be missed, here in Sabina. This variety, very different from the cultivated one we normally buy, is packed with flavour and antioxidants. Wild asparagus grow naturally in wooded areas and picking them require a lot of patience and the ability to spot them. A pleasant walk in the countryside can therefore double as a wild asparagus picking expedition. The actual asparagus plant is not difficult to spot, as it is very spiky and green. The new shoots are the edible part of this plant and appear right at the base of it. Wild asparagus can be eaten raw, but one of the best combination is with something smoked.This risotto combines these two flavours with the creaminess of rice and parmigiano cheese.
Risotto agli asparagi - Serves 6-8
500 g of 'Arborio' or 'Carnaroli' rice, a bunch of asparagus, 50g of butter, 50g of diced 'speck'(northern Italian smoked and cured ham), 1 cup of grated parmigiano cheese, a small onion, white wine.
Finely chop the onion and gently fry it in butter. Add asparagus and 'speck'. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a little white wine and let it evaporate. Pour enough boiling water (or boiling vegetable stock) to cover rice. Add a little salt. Stir rice frequently. Add more boiling liquid if necessary. Check salt and add more if necessary. When rice is 'aldente' (cooked but firm) add grated parmigiano cheese and stir vigourously. Serve immediately and buon appetito!
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