Asparagus Risotto Recipe - Risotto Asparagi e Guanciale

Wild asparagus, thin and full of flavour

We have numerous very spiky asparagus plants growing around our garden, close to walls or near the roots of our olive trees. After a rain shower in the months of March and April, while we are searching around our plants, many locals are found probing the roadsides with a long stick in search of the new shoots. They are difficult to find and a real prize when you walk home with a small handful to add to your next meal. Wild asparagus are much thinner and stronger in flavour than the cultivated asparagus you find at the local markets. Visit us in March or April and you will get to taste them for yourself.

Risotto Asparagi e Guanciale Recipe

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.

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