Spring / No. 01 / Stirring a risotto
Lemon Asparagus Risotto
A creamy spring risotto with tender asparagus, lemon zest and Parmesan. Learn the ladle-by-ladle method that makes risotto silky, not gluey.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 4 servings
Photo: Herb pesto risotto with asparagus (3299107018) by Karen and Brad Emerson, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
Risotto has a reputation for being demanding, but it is really just a lesson in paying attention. You toast the rice, add hot stock a ladle at a time, and stir often enough that the starch on the surface of each grain loosens into the liquid. That starch is what makes the dish creamy. No cream required.
In spring we fold in thin coins of asparagus near the end so they stay bright green, and finish the pot with lemon zest and a generous handful of Parmesan. The tips go in last, almost as a garnish. Serve it immediately; risotto waits for no one.
Method
- 1
Cut the tips off the asparagus and set aside. Slice the stalks into 1/4-inch coins.
- 2
Bring the stock to a simmer in a saucepan, then turn the heat to low so it stays steaming hot.
- 3
In a wide, heavy pan, warm the olive oil and 1 tablespoon butter over medium heat. Add the shallot and a pinch of salt and cook for 3 minutes, until soft. Add the garlic for 30 seconds.
- 4
Add the rice and stir for 2 minutes, until the edges of the grains turn translucent and you hear a light crackle.
- 5
Pour in the wine and stir until it has almost completely evaporated, about 1 minute.
- 6
Add a ladle (about 3/4 cup) of hot stock and stir until most of it is absorbed. Continue adding stock a ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next.
- 7
After about 12 minutes, stir in the asparagus coins. After 16 minutes, add the tips. Keep adding stock and tasting. The rice is done when tender with a slight bite and the risotto flows slowly when you tilt the pan, 18 to 22 minutes total.
- 8
Off the heat, add the remaining butter, the Parmesan, lemon zest and juice. Stir vigorously for 30 seconds; this step, called mantecatura, makes it glossy. Season with salt and pepper, add a splash more stock if it seems stiff, and serve at once.
Cook's notes
- You may not use all the stock, or you may need a little hot water at the end. Go by texture, not the measuring cup.
- Carnaroli holds its shape a touch better than Arborio and is more forgiving if you overshoot.
- If you skip the wine, add an extra squeeze of lemon at the end for brightness.
Keeping
Risotto is best fresh. Leftovers keep 2 days in the fridge; reheat with a splash of stock, or shape into patties and pan-fry until crisp.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
