7 Tips for the Best Asparagus Eaters (Recipe)

Asparagus risotto is usually cooked from rice, chicken soup base, onions, white wine, lemon juice, peel, butter, and Parmesan. As with all other versions of this Italian specialty, this one will only be good if you follow the classic rules. Massimo Bottura He explained the most important things to the online MasterClass program and emphasized how to behave when adding asparagus to dishes. We also attach a recipe and advice on how to cook this delicacy a little faster.

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1. Note

Although the dish should be stirred during cooking, butora advises not to overdo it anyway, as it will become mushy. Watching and stirring moderately is important to aerate it and prevent the rice from sticking to the bottom of the pan.

2. Use a narrow bowl

When cooking risotto, it is important that the rice grains come into contact with each other, as they release starch during beating. In a saucepan that is too large or too wide, it will spread out over the surface, and the temperature will not be distributed evenly, so the rice will not cook evenly.

3. Cook the asparagus separately

If you cook these green shoots with risotto, they will become soft, even stringy, so it is best to cook them (it is even better to boil them) in another bowl and add them to the dish at the end.

4. Slowly add the soup base

The rice will absorb the liquid very slowly, emitting starch, so that everything will be nicely creamy. Always wait for the previous one to soak completely before adding a new ladle of soup base.

5. Heat the soup base

Always cook risotto with a hot soup base, as the cold liquid cools the beans and interrupts the cooking process.

6. Cooking rice on the teeth

Boiled rice becomes a porridge that is not at all creamy and according to chewing. It is difficult to boast of the truly impressive result and the contrast that this Italian specialty requires: on the one hand, a sufficiently firm grain, covered with an incredibly creamy base, full of flavour. Try and check the texture of the cereal! When you’re almost done, remove the pot from the heat. It will still be hot enough that the risotto is just right for the dish.

7. Our Base: A Quick But Improved Soup Base

This rich liquid, combined with the right kind of rice and high-quality ingredients, is the most important component of the taste. But since we often don’t have enough time for our vegetable or meat bases to bubbles on our stovetops to complement soups, purees, sauces, and risottos, soup cubes come to our aid. We recommend those made with organic ingredients, of course! We advise you to first add some vegetables to the saucepan, otherwise they will cook the base, pour water over it and cook for 10-15 minutes, then enrich it with a cube.

asparagus eater

  • 200g risotto rice (such as Arborio)
  • Half an onion, chopped
  • 1 deciliter of dry white wine
  • 1 lemon (juice and peel)
  • 20 grams butter
  • olive oil
  • Parmesan cheese

quick asparagus base

  • 1 liter of water
  • 2 cubes of organic vegetables
  • 1 small piece
  • A handful of deaconess or two cloves of garlic
  • 500 grams asparagus


1. First, let’s start with the base of the soup: cut the leeks, as well as the asparagus from which we cut the woody part. Chop garlic or garlic. Shake everything in a small saucepan (except asparagus, add them in the last few minutes), pour cold water and cook for 10 to 15 minutes. Finally, add the vegetable cubes, stir to dissolve, and simmer the prepared soup base until hot the whole time the risotto is cooking.

2. Pour a little olive oil into the second saucepan and fry the onions over a medium heat. When it becomes soft, add the rice and increase the heat. Let’s not forget to socialize. Once the rice is glazed, start cracking a little and sticking to the bottom of the pan, then pour in the wine and stir constantly.

3. When the rice has absorbed all the wine, reduce the heat to medium and start adding the hot soup base (liquid only). Slowly, scoop after scoop. Boil the base when the rice has absorbed all of the previously added liquid, stirring moderately in the meantime. Mixing has two functions: to stimulate the starch in the rice to relax, which helps make it creamy, and to cook the rice grains evenly.

4. After about 15 minutes, grate the lemon peel into the risotto, squeeze the juice and stir. Let’s test how hard the rice is. Most likely, we will no longer need to add the soup base, because the rice will only need a few more minutes to cook.

5. Now remove the asparagus and other vegetables from the soup base (we may not use all the liquid) and blend everything with a stick blender. Let’s memorize the peaks. Heart of asparagus puree with risotto.

6. Take the pot off the stove and cover it. Let the risotto rest for a few more minutes for the flavors to develop and fuse.

7. Then mix the butter and serve with Parmesan cheese and asparagus.

We wish you a good trip!

We also recommend: Instant sauces, for which you only need 3 ingredients

Photo: Christina Smudella

Mateja Delacorda

Cooking, these are my moments! The sound of chopping, the squeaking of oil, the smell of the oven and the flowers on the table.

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