Asparagus risotto signifies a splendid merger of earthy flavors and creamy textures, encapsulating the essence of Northern Italy’s culinary prowess. This guide will provide the secrets to crafting a risotto infused with spring’s delicate flavors and meets renowned chef Gordon Ramsay’s elevated standards.
Asparagus risotto is a harmonious blend of Arborio rice and rich broth, garnished with the fresh zest of asparagus. The key lies in the rice’s ability to unleash creamy starches while conserving a delightful ‘al dente’ bite – a culinary tightrope walk of precision and patience.
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Asparagus Risotto Recipe
Making Gordon Ramsay’s asparagus risotto requires a few star ingredients such as fresh asparagus, quality Arborio rice, Parmigiano-Reggiano cheese, and, for an additional layer of complexity, a splash of white wine in risotto to deepen the flavor profile.
4
servings10
minutes35
minutesKeep the screen of your device on
Ingredients
- For Asparagus Puree
1 lb. Asparagus, bottoms trimmed
1/4 tsp Kosher salt
1/4 tsp Ground black pepper
- For Risotto
5 1/3 Cup vegetable stock or chicken stock
1 Tbsp. olive oil
2/3 Cup White onion, finely diced
1 1/3 Cup arborio rice or medium-grain white rice
1/3 Cup dry white wine
1/3 Cup Parmesan cheese, plus more to taste
Juice of ½ lemon
1 Tbsp. mascarpone
1/4 tsp Kosher salt
1/4 tsp ground black pepper
Lemon zest, for garnish
Directions
- Making Asparagus Puree
- Blanch the asparagus in boiling salted water in a medium skillet for 2 minutes or until al dente. Reserve a half cup of the blanching liquid. Remove the Asparagus spears with a slotted spoon and shock in ice water.
- Cut 2 inches from the tops and set aside. Thinly slice the bottoms and put them in the blender on low. Blend on high until smooth; season with salt and pepper. Add just enough of the blanching water to loosen and start pureeing.
- Making Risotto
- In a small saucepan, heat the stock and maintain it at a slow simmer.
- Heat the olive oil in a heavy large saucepan over moderate heat. Add onion and sauté until tender and translucent, about 4–5 minutes. Add the rice and stir for 1 minute. Add wine and cook until absorbed and stir for 1–2 minutes. Add ½ cup of stock and simmer until the liquid is absorbed, occasionally stirring, 2–3 minutes. Stir in the Parmesan cheese. Continue in this manner, adding the hot stock half a cup until all of the stock has been added and absorbed, the rice is just tender, and the mixture is creamy; the total cooking time is 25 minutes.
- Add the asparagus puree, reserved asparagus tips, lemon juice, and mascarpone, stirring gently to combine and heat through. Season to taste with salt and pepper, garnish with lemon zest and serve with more Parmesan.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s F Word TV Show.
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Why is risotto so creamy?
Risotto is creamy due to the high starch content of Arborio rice, the type most commonly used for making risotto. The starch is released when the rice is stirred continuously while cooking, creating a natural creaminess. Additionally, the finishing touches of butter and Parmesan cheese, which are stirred in once the rice is cooked, contribute to the rich and creamy texture of the dish.
What is Gordon Ramsay’s recipe for risotto?
Gordon Ramsay has several risotto recipes, but one of his classic recipes for a basic risotto includes the following ingredients:
- Olive oil
- Shallots, finely chopped
- Arborio rice
- White wine
- Hot chicken or vegetable stock
- Butter
- Parmesan cheese, freshly grated
- Salt and pepper, to taste
The method generally involves sautéing the shallots in olive oil, adding the rice to toast it slightly, deglazing it with white wine, then adding hot stock gradually while constantly stirring until the rice is cooked al dente. To finish, butter and Parmesan cheese are stirred to give the risotto a creamy consistency.
What is asparagus risotto made of?
An asparagus risotto typically includes the following ingredients:
- Olive oil or butter
- Onion or shallots, finely chopped
- Arborio rice
- White wine
- Hot vegetable or chicken stock
- Asparagus, trimmed and cut into pieces
- Parmesan cheese, freshly grated
- Butter
- Salt and pepper, to taste
- Optional: garlic, lemon zest, or herbs for additional flavor
Making asparagus risotto is similar to a basic risotto; adding asparagus to the end of cooking ensures it remains tender and vibrant.
What can I add to risotto to make it taste better?
To enhance the flavor of risotto, you can consider adding the following:
- Sautéed mushrooms for an earthy flavor
- Cooked pancetta or bacon for a salty, savory note
- Roasted butternut squash for sweetness
- Fresh herbs like thyme, basil, or parsley for freshness
- Sautéed garlic or onions for depth of flavor
- A squeeze of lemon juice or lemon zest for brightness
- A splash of cream for extra richness
- Truffle oil or shaved truffles for an indulgent taste
- Sautéed shrimp or lobster for a luxurious seafood risotto
- Sun-dried tomatoes and olives for a Mediterranean twist
As the last spoonful of this exquisite asparagus risotto lingers on your tongue, acknowledge the journey your taste buds have taken as poetry to the simplicity and proficiency of Italian cooking. Whether you’re a zealous home cook or an aspiring chef, the rewards of mastering such a dish are bountiful.
Keep this risotto close to your culinary heart, and let it serve as a testament to the beauty of fresh ingredients and patient craftsmanship. Until we meet again over another steamy pot of comfort, remember that the secrets to a memorable meal often lie in the care taken during each preparation step. Buon appetito!
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Last Updated on January 14, 2024 by John Siracusa
