Spring is the perfect time to rediscover the fresh taste of asparagus, one of the season's most prized vegetables. With their delicacy and bright green color, they lend themselves to many preparations, but one of the most beloved is asparagus risotto. Asparagus and pancetta risotto is a recipe that celebrates the freshness of spring ingredients, with the creaminess of the risotto pairing perfectly with the savory flavor of pancetta. A simple, yet rich in flavor, dish that can be the star of a family lunch or a refined dinner.
Ingredients (for 4 servings):
• 320 g Carnaroli rice;
• 300 g fresh asparagus;
• 150 g smoked pancetta (cubed or in strips);
• 1 small onion;
• 1 liter vegetable broth;
• 2 tablespoons San Biase Extra Virgin Olive Oil;
• 1/2 glass dry white wine;
• 40 g butter;
• 50 g grated Parmesan cheese;
• Salt and pepper.
Preparation:
• Prepare the asparagus: Start by cleaning the asparagus, removing the woody part of the stem. Cut the asparagus into rounds, setting aside the tender tips that you will use for the final decoration of the dish. In a pan, cook the asparagus tips with a little oil for about 5-7 minutes, until tender, then set aside;
• Sauté the pancetta and onion: In a large pan, heat the San Biase Extra Virgin Olive Oil and sauté the finely chopped onion over medium heat. When the onion is translucent, add the cubed pancetta and sauté for a few minutes, until crispy and golden. The pancetta will give a rich and smoky flavor to the dish, which balances perfectly with the freshness of the asparagus;
• Cook the risotto: Add the Carnaroli rice to the pan and toast it for a couple of minutes, stirring well to flavor it with the pancetta and onion. Deglaze with white wine and let the alcohol evaporate. At this point, start adding hot vegetable broth, one ladle at a time, stirring frequently. Continue to add broth and stir until the risotto is al dente, it will take about 18-20 minutes;
• Add the asparagus: Halfway through cooking the risotto, add the asparagus rounds, continuing to stir. Add the asparagus tips, which you had set aside, in the last 5 minutes of cooking, so that they remain tender and visible in the dish;
• Cream the risotto: When the risotto is ready, turn off the heat and cream it with butter and grated Parmesan cheese. Stir well to obtain a creamy and enveloping consistency. Season with salt and pepper to taste;
• Serve: Serve the asparagus and pancetta risotto hot, decorating with the asparagus tips set aside earlier. A sprinkling of Parmesan and a drizzle of raw San Biase Extra Virgin Olive Oil can add a final touch of flavor.
Asparagus and pancetta risotto is a dish that brings the fresh flavors of spring to the table, enriched by the savory taste of pancetta. A simple but refined dish that can become the star of a special lunch or dinner. With a few quality ingredients, such as fresh asparagus and San Biase Extra Virgin Olive Oil, you will get a dish with a balanced and irresistible flavor.
