Ingredients
4 servings
- 400 g rice
- 10 ml olive oil
- 30 g butter
- 100 g grated Parmesan
- 50 g peas
- 50 g white asparagus
- 100 g pancetta
- 50 g shallots
- 200 ml white wine
- 1 l vegetable broth
- salt
- pepper
Procedure
Slice the pancetta or Parma ham into thin slices and make chips.
Wash the asparagus, cut off the woody ends of the stalks, and peel the stalks. Throw them into boiling salted water and cook briefly, just 3 minutes, so the asparagus remains crunchy. Drain and let it drip dry. Cut into 4 cm pieces.
In a wide-bottomed pot, melt half of the butter and olive oil and sauté the finely chopped onion until translucent. Then add the rice and stir until all the grains are coated with fat and become somewhat translucent. Add the wine and stir until all the liquid evaporates.
Gradually add the hot broth, always 1–2 ladles, and add more only when the previous batch is absorbed into the rice. Keep stirring the risotto. Continue adding broth until the rice is cooked al dente, meaning not completely soft but rather with a bite. This takes approximately 15–20 minutes.
Remove the risotto from the heat, thoroughly mix in the remaining butter and Parmesan, then gently fold in the asparagus and peas, and season with freshly ground pepper. Taste and add salt if necessary. The final consistency should still be a bit liquid. Garnish with chips and herbs.
