White asparagus risotto with Taleggio and pangrattato

White asparagus risotto with Taleggio and pangrattato

Based on 14 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Once you’ve mastered a basic risotto, the variations feel practically endless. White asparagus is a natural partner to anything lemony, herby, and creamy, making perfect foil for the classic Italian dish. Pangrattato means breadcrumbs in Italian, and fried or baked, is a topping you'll often see in southern pasta dishes as an alternative to cheese. The lemony variant adds extra bite to the smooth dish."

Difficulty

Easy 👌
60
min.
Preparation
8
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
white asparagus
125 g
risotto rice
25 g
Taleggio cheese
½
onion
½ clove
garlic
g
parsley
½
lemon
g
Parmesan cheese
½ l
water
½ tbsp
salt
½ tbsp
sugar
25 g
bread (stale)
½
anchovy
½ tbsp
olive oil
½
bay leaf
50 ml
white wine
MetricImperial

Utensils

cutting board, knife, grater, juicer, 2 pots, slotted spoon, food processor, oven, baking sheet, parchment paper, spatula, ladle

How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-deglaze

How to deglaze

how-to-prepare-white-asparagus

How to prepare white asparagus

basic-risotto

Basic risotto

Nutrition per serving

Cal425
Protein12 g
Fat9 g
Carb64 g
  • Step 1/4

    Mince onion and garlic. Finely chop parsley. Zest and juice the lemon. Slice Taleggio into thick slices. Grate the Parmesan. Remove the tough root ends from the asparagus and peel off the tough skin. Slice diagonally and reserve the tips. Cook the asparagus stalks in a pot of boiling water with salt, sugar, and half of the lemon juice for approx. 5 min. Remove the stalks, add the tips, and cook for approx. 5 min. more. Remove asparagus and reserve cooking water.
    • ½ onion
    • ½ clove garlic
    • g parsley
    • ½ lemon
    • 25 g Taleggio cheese
    • g Parmesan cheese
    • 200 g white asparagus
    • ½ l water
    • ½ tbsp salt
    • ½ tbsp sugar
    • cutting board
    • knife
    • grater
    • juicer
    • pot
    • slotted spoon

    Mince onion and garlic. Finely chop parsley. Zest and juice the lemon. Slice Taleggio into thick slices. Grate the Parmesan. Remove the tough root ends from the asparagus and peel off the tough skin. Slice diagonally and reserve the tips. Cook the asparagus stalks in a pot of boiling water with salt, sugar, and half of the lemon juice for approx. 5 min. Remove the stalks, add the tips, and cook for approx. 5 min. more. Remove asparagus and reserve cooking water.

  • Step 2/4

    To make the pangrattato topping, Add stale bread, anchovy, half the remaining lemon juice, and olive oil to a food processor. Blend until you have a fine, crumbly mixture. Transfer to a parchment-lined baking sheet and bake at 160°C/320°F for approx. 8 min., or until crunchy and golden. Toss with chopped parsley, remaining lemon juice and zest. Set aside for serving.
    • 25 g bread (stale)
    • ½ anchovy
    • ½ tbsp olive oil
    • food processor
    • oven
    • baking sheet
    • parchment paper

    To make the pangrattato topping, Add stale bread, anchovy, half the remaining lemon juice, and olive oil to a food processor. Blend until you have a fine, crumbly mixture. Transfer to a parchment-lined baking sheet and bake at 160°C/320°F for approx. 8 min., or until crunchy and golden. Toss with chopped parsley, remaining lemon juice and zest. Set aside for serving.

  • Step 3/4

    Heat asparagus cooking water again until simmering and add the bay leaf. Heat olive oil in a frying pan over medium heat. Sauté onions and garlic until translucent. Add rice and fry for approx. 2 min. Add the cooked asparagus slices (reserve the heads for serving) and deglaze with white wine. Stir well and reduce heat until liquid is fully absorbed.
    • ½ bay leaf
    • 125 g risotto rice
    • 50 ml white wine
    • pot
    • spatula

    Heat asparagus cooking water again until simmering and add the bay leaf. Heat olive oil in a frying pan over medium heat. Sauté onions and garlic until translucent. Add rice and fry for approx. 2 min. Add the cooked asparagus slices (reserve the heads for serving) and deglaze with white wine. Stir well and reduce heat until liquid is fully absorbed.

  • Step 4/4

    Add asparagus cooking water one ladle at a time to the frying pan. Stir constantly until the liquid is absorbed, before adding the next ladleful. Repeat this process until the rice is cooked and the risotto is creamy and glossy. Stir in remaining lemon juice and Parmesan cheese. Add Taleggio slices and cook approx. 2 min. until melted, without stirring. Serve risotto and garnish with pangrattato topping and asparagus heads. Enjoy!
    • ladle

    Add asparagus cooking water one ladle at a time to the frying pan. Stir constantly until the liquid is absorbed, before adding the next ladleful. Repeat this process until the rice is cooked and the risotto is creamy and glossy. Stir in remaining lemon juice and Parmesan cheese. Add Taleggio slices and cook approx. 2 min. until melted, without stirring. Serve risotto and garnish with pangrattato topping and asparagus heads. Enjoy!

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