Asparagus Risotto with Speck, Authentic Italian Recipe

Method

1. To prepare Asparagus and Speck Risotto, start by cleaning the asparagus, removing the tough woody ends. Cook them in salted hot water for 5-10 minutes until tender, then drain carefully to avoid damaging the tips.
   

   
2. While the asparagus is cooking, heat a drizzle of olive oil in a saucepan and add the chopped onion. Once the onion turns golden, add the rice and toast it over high heat for a few moments.
   

   
3. When the rice is well toasted, deglaze with white wine. Once the alcohol has evaporated, start gradually adding hot vegetable broth while stirring constantly. Cook the rice for about 20-30 minutes, adding more broth occasionally and keeping the risotto well stirred.
   

   
4. While the risotto is cooking, chop the asparagus into a puree, making sure to save some tips for garnishing the dish. Halfway through the rice cooking time, add the asparagus puree to the saucepan, adjust the salt level, and continue stirring carefully.
   

   
5. While the rice finishes cooking, take the Speck slices (a type of cured, lightly smoked ham typical of Northern Italy) and cut them into strips. Brown them in a non-stick pan without adding oil or butter. When the Speck is well toasted, turn off the heat and let it cool slightly.
   

   
6. Once your rice is cooked, remove it from the heat and stir in butter and plenty of grated Grana Padano cheese (a aged Italian cheese similar to Parmigiano Reggiano). Garnish with some crispy Speck petals and serve immediately while hot! Finally, remember to download our App with exclusive content and fewer ads!