Risotto asparagi e speck: A spring Vegetable Recipe to Make your Dinner Memorable

 

The asparagus and speck risotto is an excellent way to savor these beloved spring vegetables. The speck provides a touch of savoriness and crispiness that enhances the delicate flavor. A first course with an easy and quick recipe, ideal for a family lunch or a dinner with friends.

Ingredients:

• 320 grams of Carnaroli rice
• 300 grams of asparagus
• 80 grams of sliced speck
• 100 grams of Crescenza cheese
• 1 clove of garlic
• Water
• Extra-virgin olive oil
• Salt

Execution: Easy 

Preparation time: 20 minutes

Cooking time: 35 minutes

Servings: 4

The recipe for asparagus and speck risotto is a simple yet delicious idea: the crispy texture and smoky taste of the speck perfectly complement the delicate and unmistakable flavor of asparagus, resulting in a very enjoyable dish. Moreover, the final addition of crescenza cheese gives this risotto an even more indulgent twist and an incredibly creamy consistency. It is a springtime first course that can be prepared in an hour and is suitable for both a family lunch and a dinner with friends.

Asparagus is a highly beloved and anticipated vegetable throughout the year, and it can be cooked in many different ways. Here are some other risotto recipes featuring asparagus that are definitely worth trying: asparagus risotto and asparagus and pancetta risotto.

PREPARATION: ASPARAGUS AND SPECK RISOTTO

Step 1:

To prepare the asparagus and speck risotto, start by cleaning the asparagus: wash them, break off the woody ends by hand, and remove the outer layer of the stem with a peeler. Cut the asparagus into pieces, keeping the tips intact.

Step 2:

Cook the asparagus in plenty of salted water with a clove of garlic. Then drain them with a slotted spoon and keep the cooking water in the pot, which you will use as "broth" to cook the risotto. Set aside the tips, as you will use them to garnish the dish later.

Step 3:

Blend the asparagus stems with a little cooking water, the boiled garlic clove, and a couple of tablespoons of extra-virgin olive oil. Keep blending until you obtain a smooth and homogeneous cream. Toast the rice for no more than 3 or 4 minutes without adding any liquid.

Step 4:

Start cooking the rice with the asparagus cooking water, adding one-third of the cream. Add another third of the cream after ten minutes.

Meanwhile, cut the speck into thin strips and sauté it in a pan without adding any other fats until it becomes crispy.

Step 5:

Add the last portion of cream a couple of minutes before the risotto reaches al dente. Then turn off the heat and add the asparagus tips, diced crescenza, and a couple of tablespoons of oil. Mix well off the heat to blend the ingredients.

Step 6:

Plate the dish by garnishing it with crispy speck and the reserved tips. Your asparagus and speck risotto is now ready to be served. Bon appétit!