Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.


and how to make a perfect risotto

Risotto con le Fragole

Risotto with Strawberries

Risotto con gli Spinaci

Risotto with Spinach

Risotto Recipes




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

1 lb (450 g) asparagus
5 cups vegetable broth
2 tablespoons extra-virgin olive oil
2 + 2 tablespoons butter
4 oz (100 g) onion, chopped
1 1/2 cups (300 g) arborio rice
salt and pepper
1/2 cup white wine
4 - 5 tablespoons parmigiano reggiano cheese, freshly grated
Risotto with Asparagus
Risotto con gli Asparagi
asparagus risotto xx01
Continue adding the broth and stirring as indicated above.
asparagus risotto xx02 asparagus risotto xx03 asparagus risotto xx04 asparagus risotto xx05 asparagus risotto xx06 asparagus risotto xx07 asparagus risotto xx08 asparagus risotto xx09
Cut away the hard ends of the asparagus. Cut the spears away from the asparagus and reserve. Cut the stems in 1/2 inch (1 cm) long pieces. Warm the broth to a simmer.
Put 2 tablespoons of extra-virgin olive oil and 2 tablespoons of butter in a saucepan, and turn the heat to medium. When the butter starts foaming, add the onion. Sauté' until the onion is soft.
Add rice, stir for about 2 minutes, and add salt and pepper.
Add the wine, and stir for about 2 minutes until absorbed.
Add asparagus stem and one quarter cup broth. Stir to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth.
Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.
After about 12 minutes, add the asparagus spears.
After about 18 minutes, add the rest of the butter, parmigiano reggiano cheese, and continue stirring and adding broth. The rice will be ready in about 2 more minutes, when al dente (firm but not too soft or overcooked). Cooking time may vary. Let the risotto set for about 2 minutes. Serve hot.
Risotto can be flavored with all kinds of ingredients. Asparagus is a perfect complement to risotto. The delicate taste of asparagus blends perfectly with the cheese, and the decoration with the asparagus spears makes for a spectacular presentation.

Main Course >> Risotto with Asparagus