Ingredients:

  • 1 lb (450 g) medium asparagus spears, ends trimmed and cut into 1-inch pieces
  • 6 cups (1.4 Litres) low-sodium Chicken or Vegetable Stock, kept hot/simmering
  • 1 Tbsp unsalted butter (for sautéing)
  • 1 Tbsp extra virgin olive oil
  • 2 medium shallots, finely diced
  • 2 cloves garlic, minced (optional)
  • 1 ½ cups (300 g) Arborio Rice (do not wash)
  • ½ cup (120 ml) dry white wine (e.g., Sauvignon Blanc)
  • Fine Sea Salt, to taste
  • 2 Tbsp cold unsalted butter, cut into cubes (for finishing)
  • ½ cup freshly grated Parmesan Cheese, plus extra for serving
  • Zest of 1 medium lemon
  • 2 Tbsp fresh chives, finely snipped
  • Freshly ground black pepper, to taste

Instructions:

  1. Prep the Asparagus: Blanch the cut asparagus pieces (including the reserved tips) in salted boiling water for 90 seconds. Immediately transfer them to an ice bath to lock in that vibrant green colour. Drain and set aside.
  2. Heat the Stock: Place the chicken or vegetable stock in a separate saucepan and bring to a gentle simmer. Reduce the heat to the lowest setting; it must remain piping hot throughout the cooking process.
  3. Sauté the Aromatics (Soffritto): In a heavy-bottomed pot, melt 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Add the diced shallots and a pinch of salt. Cook gently until translucent and softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Toast the Rice (Tostatura): Add the Arborio rice to the pot. Stir constantly for 2–3 minutes until the edges of the grains become translucent and they smell slightly nutty. This seals the starch and prevents mushiness.
  5. Deglaze: Pour in the white wine. Stir until the wine is completely absorbed by the rice (this should take about 1 minute).
  6. Ladle and Stir: Add one ladleful (about ½ cup) of the hot stock to the rice mixture. Stir gently and continuously until the liquid is almost completely absorbed.
  7. Repeat: Continue adding the stock, ladle by ladle, waiting until the previous addition is absorbed before adding the next. This process takes 18–22 minutes. Maintain a steady, gentle bubble (the onda).
  8. Check for Doneness: After about 20 minutes, taste the rice. It should be creamy on the outside but still have a slight bite in the centre (al dente). It should spread slightly on the plate but not run.
  9. Incorporate Asparagus: When the rice is nearly perfect (about 2 minutes before the end of cooking), stir in the blanched asparagus pieces (reserve the tips for garnish).
  10. The Final Stir (Mantecatura): Remove the pot from the heat. Stir in the remaining 2 Tbsp of cold, cubed butter and the grated Parmesan cheese. Stir vigorously for 30–60 seconds, shaking the pot slightly, to create a smooth, emulsified, creamy wave.
  11. Season and Serve: Stir in the lemon zest and most of the chives. Check for seasoning—add salt and pepper as needed. Serve immediately in warm bowls, garnished with the reserved asparagus tips, a sprinkle of fresh Parmesan, and a few extra chives.