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| Wild asparagus, thin and full of flavour |
Risotto Asparagi e Guanciale (serves 6)
Ingredients: For the vegetable stock: 1 carrot, 1 celery stalk, 1 small onion a large pinch of salt. For the risotto: 500 (17,6 oz) g of 'Arborio' or 'Carnaroli' rice, 1 medium bunch of asparagus, 50g (1.7 oz) of butter, 50g (1.7 oz) of guanciale or pancetta, 1 cup of grated Parmigiano cheese, 1 small onion, half a glass of white wine, salt to taste.
Method:Prepare the vegetable stock by placing a whole peeled onion, a carrot and a stalk of
celery together in a large pot of water with a large pinch of salt. Once the stock is
boiling, lower the heat and keep it simmering while making risotto.
Finely chop an onion and gently fry it in most of the butter (leave a curl for later). Add
diced guanciale or pancetta and finely chopped asparagus. Add dry rice and let it fry
with all other ingredients for a minute or two, stirring. Pour in white wine and let it
evaporate. Pour enough boiling vegetable stock to cover rice. Stir rice from time to
time but not continuously. Add more boiling liquid vegetable stock when needed. Check salt and add a
pinch if necessary. When rice is 'aldente' (cooked but firm), turn off heat, add
Parmigiano cheese, a curl of butter and stir vigourously. Serve
immediately and hot.
