Aria di primavera e risotto agli asparagi

Dite ciò che volete, ma certe cose fanno proprio primavera: quella luce tutta particolare che sa far splendere i verdi in maniera incredibile, i primi temporali, l’odore di erba tagliata (avrei potuto dire anche l’allergia alle graminacee, acuita dall’odore di erba tagliata, ma avrei rovinato la poesia. Ops, l’ho appena fatto, nevvero?!), la voglia di uscire per un giro in motorino anche se, ammettiamolo, non si ha davvero un posto in cui andare. E ancora il desiderio di pic-nic, di un viaggio on the road, di gelati, di birre sorseggiate all’aperto, di mettere a riposo gli stivali per riscoprire i sandali. E poi le fragole, i piselli freschi (di cui non si butta via niente.. mai mangiate le bucce dei piselli appena stufate nel burro? Una meraviglia!) e, naturalmente, gli asparagi.

Per quanto riguarda l’oggetto di questo post, l’asparago, è un ortaggio elegante (so che non è una caratteristica fondamentale, ma io lo trovo elegante, tiè), dal gusto delicato e allo stesso tempo intenso, molto particolare. Io amo gli asparagi, bolliti e accompagnati solo da un po’ di maionese, gratinati al forno con burro e parmigiano, avvolti nel prosciutto crudo o cotto, o utilizzati per realizzare uno dei più classici risotti.

Certo, se non avessero quell’effetto collaterale che noi tutti conosciamo e che non vale la pena di disquisire in questa sede, sarebbero ancora più adorabili!

RISOTTO AGLI ASPARAGI

Ingredienti (per 4 persone)

* burro q.b

* una piccola cipolla tritata finemente

* un mazzo di asparagi

* sale q.b

* 400 g di riso carnaroli (porzioni molto abbondanti)

* mezzo bicchiere di vino bianco

* brodo vegetale q.b (un litro o più)

* Parmigiano Reggiano grattugiato q.b

Procedimento

In una padella sufficientemente ampia a contenere anche il riso in cottura, fate sciogliere una bella noce di burro, in cui farete appassire la cipolla. Nel mentre, lavate, mondate e tagliate a rondelle gli asparagi (a cui avrete tolto la parte più dura del gambo), tenendo le punte intere. Mettete gli asparagi a stufare insieme alla cipolla per una decina di minuti; aggiustate di sale.
A questo punto, mettete nella padella anche il riso e fatelo tostare per qualche minuto; sfumate con il vino bianco e poi fate cuocere il riso aggiungendo via via mestoli di brodo vegetale, fino a cottura ultimata (ci vorranno circa 20 minuti, al termine dei quali gli asparagi dovrebbero essere anch’essi completamente cotti).
Spegnete il fuoco e mantecate il risotto con una noce di burro e un’abbondante grattugiata di Parmigiano Reggiano.
Impiattate e servite ben caldo.

96 pensieri su “Aria di primavera e risotto agli asparagi

    1. È il riferimento all’effetto collaterale che mi fa essere poetica o le cose dette prima del suddetto riferimento? 😛

      Giulia

  1. Anche io cara Giulietta trovo che l’asparago sia elegante ed abbia un allure nobile, ma l’ho già scritto nel mio precedente post. Amo davvero questo ortaggio e cerco di mangiarlo il più spesso possibile, e lo adoro con il risotto anche se la mia passione sviscerata è con l’uovo poché. Cotti al vapore, un goccio di limone, olio extra vergine, pizzico di sale e un bell’uovo fresco servito sopra…e sono la più felice del mondo. Grandissimo risotto, splendido post. Ti abbraccio forte, Pat

    1. Ecco, vedi, lo sapevo che mi mancava un’esperienza culinaria centrale come quella degli asparagi con l’uovo poché.. devo assolutamente rimediare, ora che è stagione ricca di asparagi 🙂

      Bacioni

      Giulia

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