We love tasty first courses and that is why we offer you the risotto with asparagus and stracchino

Creamy and creamed to perfection, the asparagus and stracchino risotto is a simple recipe suitable for all occasions.

The arrival of spring is marked by the appearance of asparagus. This precious vegetable, the protagonist of many recipes, gives its best in first courses, such as risotto asparagus and stracchino. Creamy beyond imagination and well balanced in flavors, it is ideal if you are looking for something simple but at the same time refined to bring to the table.

The basic version is excellent if you have vegetarian guests , while two of the variants proposed, the one with bacon and speck, are perfect to satisfy the most demanding palates. However, the preparations are similar and you don’t need to be a great chef to prepare a good risotto. Just follow our advice and that’s it!

How to prepare the asparagus and stracchino risotto recipe

1. First, wash the asparagus and remove the final part of the stem , which is too hard to use. Then reduce them into chunks keeping the tips whole.
2. In a pan, heat the oil and brown the shallot with the stems. Add the rice and after having toasted it for a couple of minutes, start cooking by adding the boiling broth so that the rice is always just covered. From now on it will take 16-20 minutes , depending on the variety.
3. About 5 minutes before the end of cooking, add the asparagus tips and season with salt and pepper.
4. Only when cooked and off the heat, stir in the stracchino.
5. Serve the risotto hot.

Have we convinced you with this variant of the more classic asparagus risotto ? Similarly, you can make risotto with asparagus cream and stracchino. Prepare the risotto without adding the asparagus in the initial phase and cook only the stems cut apart, in a pan, with a couple of tablespoons of oil and a clove of garlic, until tender. Then blend them with the immersion blender and add the cream to the risotto about 5 minutes before the end of cooking, together with the asparagus tips. Finally, stir in the cheese to obtain a creamy asparagus risotto.

The variations of asparagus and stracchino risotto: with speck, pancetta or …

For the first version of this variant, get 200 g of speck in a single slice and cut it into strips. Then brown it in the pan together with the asparagus stalks, in the first phase of preparation and then continue as per the recipe. The flavor of the speck and its smoky aftertaste will give the dish an extraordinary boost of flavor.

Another tasty variant of the dish can be obtained by adding 200 g of diced bacon , the choice is yours if smoked or sweet, in the pan with the asparagus stalks. The rest of the recipe will not change but we can guarantee you that the flavor will be of great benefit.

Finally, white asparagus are much more precious and delicate than traditional ones. However, preparing the risotto using this ingredient is not very difficult: proceed as per the recipe by inserting the stems into slices immediately and the tips finally, 5 minutes before the end of cooking. Since white asparagus are usually larger in size, cut the tips in half before using.

storage

The risotto should be eaten freshly made, hot and creamy, but if you have any leftover you can keep it in the refrigerator for a couple of days and heat it in a pan or in the microwave before consuming it.