Risotto with Asparagus

Preparation info

    • Difficulty

      Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

Risotto with asparagus (con asparagi) is my choice as the nicest vegetable risotto. The asparagus tips are reserved to be served still al dente (i.e. tender but still firm to the bite), while the rest of the asparagus cooks until it has almost dissolved. Once I had this risotto at a well-known London restaurant with only a very small amount of the new season's asparagus in it I later wondered whether I was seriously ill because of the extraordinarily powerful aroma that accompanied micturition. For my fuller treatment of the cooking of risotti

Ingredients

    Method