Eataly London

Risotto agli Asparagi e Stracciatella

Asparagus & stracciatella cheese risotto

As per many of the Italian recipes there are different theories on how an ingredient reached our households. Same goes for the rice, we have three different theories that explain how it was imported in Italy: first one is that the Spanish at that time established in South of Italy introduced rice in Napoli, the second one is that the Arabs introduced rice in Sicily and the third is that rice appeared in Venice through the silk way and from far east. There is a certain aspect that we can all agree on: Italy and Italian chefs gave the real importance that this noble grain deserves.

FOR THE STOCK

1.6L Water
1 Celery stalk washed and cut in 2cm pieces
1 Onion cut in half
1 Carrot peeled and cut in 2cm pieces
1 Bay leaf
Any trimming of the asparagus stalk

FOR THE CREAM OF ASPARAGUS

100g Asparagus finely sliced
20g Shallots
10g Butter

FOR THE RISOTTO

320g Carnaroli rice
150ml White wine
20g Finely chopped shallots
1.5L Vegetable stock
30g Grana Padano
40g Butter
15g Extra virgin olive oil
100g Stracciatella cheese
Cream of asparagus
Salt & freshly-ground black pepper

FOR THE STOCK

1. Prepare the stock by putting all the ingredients in a pot, bring to boil and simmer on medium to low heat for at least 45 minutes.
2. If you want you can add 2 chicken thighs to the recipe. Simmer the thighs for 1.5 hour in the vegetable stock.

FOR THE CREAM OF ASPARAGUS

1. In the meantime, that the stock is simmering and getting ready, we can prepare the asparagus cream. In a small pot over low heat sweat the shallots with a drizzle of olive oil, once the shallots are translucent and released all of their sweetness add the finely chopped asparagus, we want to sauté for a couple of minutes without giving any colour.
2. Add 70ml of stock, season with salt and simmer for 5 minutes, blend incorporating the butter and preserve the cream.
TIPS: to preserve the brightness of the asparagus cool the cream immediately and preserve in the fridge.

FOR THE RISOTTO

1. In a pot on low heat start cooking the shallots with a touch of olive oil and 5g of butter.
2. Once translucent add the rice, the rice needs to toast gently.
3. After 2 minutes add the wine and let evaporate.
4. It’s now time to add the stock, little by little, ladle by ladle.
5. Do not rush, risotto will take around 15-17 minutes to cook depending on variety.
6. Once the risotto is cooked (grain still al dente and not a lot of liquid left in the pan). Add the asparagus cream, season and remove from the stove; add Grana Padano, butter and olive oil.

7. Cover the risotto for 1 minute and with the help of a wooden spoon start to “mantecare” (incorporating and mixing all the ingredients).
8. Taste the risotto and serve, on each plate add a spoonful of creamy Stracciatella, drizzle with extra virgin olive oil and cracked black pepper.

Eataly London