{"id":13993,"date":"2025-04-16T14:40:49","date_gmt":"2025-04-16T12:40:49","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=13993"},"modified":"2025-04-16T14:40:49","modified_gmt":"2025-04-16T12:40:49","slug":"asparagus-and-ham-risotto-classic-and-springtime-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/asparagus-and-ham-risotto-classic-and-springtime-recipe\/","title":{"rendered":"Asparagus and Ham Risotto: Classic and Springtime Recipe"},"content":{"rendered":"<p>Hi friends! With the arrival of spring, nature awakens and my kitchen is filled with that special energy. Today I bring you my recipe for <strong>Asparagus and Ham Risotto<\/strong>, a dish that fuses authentic carnaroli rice \u2013 yes, that iconic rice of Italian cuisine \u2013 with the unmistakable smoky touch of cured ham, achieving an ideal balance between freshness and tradition. Inspired by the rich culinary heritage of both Italy and Spain, this risotto is full of little tips and details that transform simple ingredients into a comforting delicacy. If you&#8217;re interested in exploring the fascinating history and art of risotto, I invite you to learn more on <a href=\"https:\/\/en.wikipedia.org\/wiki\/Risotto\" target=\"_blank\" rel=\"noopener\">Wikipedia about Risotto<\/a>, where you will discover how this dish has become a timeless classic. Get ready to enjoy a creamy, flavorful rice, perfect for welcoming spring!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>Asparagus and Ham Risotto<\/strong> in the easiest way. Please note that the video is in Spanish, with automatic Google subtitles in English. And if you haven\u2019t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipe. <strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cooking.<\/p>\n<div id=\"erdyt-69f4fa96e7832\" data-id=\"if5-r8Ag6jc\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-if5-r8Ag6jc-69f4fa96e7832\" data-vid=\"if5-r8Ag6jc\"   data-src=\"https:\/\/www.youtube.com\/embed\/if5-r8Ag6jc?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Asparagus and Ham Risotto: Classic and Springtime Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/if5-r8Ag6jc\/hqdefault.jpg\"  alt=\"Asparagus and Ham Risotto: Classic and Springtime Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Asparagus and Ham Risotto: Classic and Springtime Recipe - Video\",\"description\":\"Watch the video to learn all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/if5-r8Ag6jc\/hqdefault.jpg\",\"uploadDate\":\"2025-04-16T14:40:49+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/if5-r8Ag6jc?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=if5-r8Ag6jc\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<p><!-- Main Ingredients --><\/p>\n<h3><strong>Main Ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Total Time:<\/strong> 35\u201340 min \u00a0\u00a0 &#x23f1; <strong>Preparation:<\/strong> 15 min \u00a0\u00a0 &#x23f1; <strong>Cooking:<\/strong> 20\u201325 min<\/p>\n<ul>\n<li>180 g of carnaroli or arborio rice<\/li>\n<li>1 generous bunch of green asparagus<\/li>\n<li>60\u201380 g of cured ham (ideally speck)<\/li>\n<li>1 shallot or half an onion<\/li>\n<li>1 small glass of dry white wine<\/li>\n<li>Fresh thyme<\/li>\n<li>Grated Parmesan or Grana Padano cheese<\/li>\n<li>50 g of butter (divided into two parts: one for softening the onion and one for finishing the rice)<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt and black pepper<\/li>\n<li><strong>For the homemade vegetable broth:<\/strong> asparagus tough parts, a bit of leek or onion, fresh thyme, and water.<\/li>\n<li><strong>Optional for garnish:<\/strong> 2 beaten egg yolks, cooked for 1 minute in the microwave covered with plastic wrap, to be grated on top at the end.<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the full recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Asparagus and Ham Risotto: Classic and Springtime Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13982 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral-1.jpg\"  alt=\"Asparagus and Ham Risotto: Classic and Springtime Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<p><!-- Preparation --><\/p>\n<h3><strong>How to Prepare the Asparagus and Ham Risotto<\/strong><\/h3>\n<h4><strong>Prepare the Vegetable Broth<\/strong><\/h4>\n<p>Make use of the tough asparagus parts by combining them with a bit of leek or onion and fresh thyme. Cook these ingredients in plenty of water to obtain a rich broth that enhances the flavor of the risotto.<\/p>\n<h4><strong>Prepare the Asparagus in Two Textures<\/strong><\/h4>\n<p>Clean the asparagus thoroughly and separate the tips (which you will reserve for garnishing) from the rest of the stalks. Cook the stalks with a drizzle of oil, salt, and a little water until tender, then blend them with a hand blender to obtain a cream that will be incorporated into the risotto.<\/p>\n<h4><strong>Toast the Ham<\/strong><\/h4>\n<p>In a pan, with a drizzle of olive oil, lightly toast the cured ham (speck) until it turns golden and releases its smoky aroma. It is essential that the ham does not overpower the flavor of the asparagus.<\/p>\n<h4><strong>Toast the Rice and Saut\u00e9 the Onion<\/strong><\/h4>\n<p>In another pot, melt part of the butter along with a little oil and saut\u00e9 the chopped shallot or onion until tender and translucent. Add the rice and toast it lightly until it changes color, allowing it to release its starch.<\/p>\n<h4><strong>Add the Wine and Broth<\/strong><\/h4>\n<p>Pour in the small glass of white wine and let the alcohol evaporate. Then, gradually add the very hot vegetable broth, alternating with the asparagus cream, stirring constantly so that the rice absorbs all these flavors.<\/p>\n<h4><strong>Finish the Risotto<\/strong><\/h4>\n<p>When the rice is al dente and creamy, remove it from the heat and add the remaining cold butter along with the grated cheese and a few sprigs of fresh thyme. Stir gently to achieve a silky texture.<\/p>\n<h4><strong>Garnish and Serve<\/strong><\/h4>\n<p>Plate the risotto and, just before serving, grate the previously cooked egg yolks on top and add the reserved asparagus tips. A final touch of freshly ground black pepper will enhance the dish. And there you have it, enjoy!<\/p>\n<hr \/>\n<p><!-- Tips and Advice for a Perfect Result --><\/p>\n<h3><strong>Tips and Advice for a Perfect Result<\/strong><\/h3>\n<h4><strong>Slow and Controlled Cooking<\/strong><\/h4>\n<p>Gradually add the hot broth and stir constantly to achieve a creamy texture and prevent the rice from sticking.<\/p>\n<h4><strong>Don\u2019t Overdo the Ham<\/strong><\/h4>\n<p>Use just the right amount of cured ham so that its smoky flavor complements the asparagus without overpowering them.<\/p>\n<h4><strong>Preserve the Texture of the Asparagus<\/strong><\/h4>\n<p>Cook the asparagus cream separately and reserve the tips to add a crunchy, fresh touch at the end.<\/p>\n<hr \/>\n<p><!-- Recipe Card and Final Call to Action --><\/p>\n<h3><strong>Enjoy Your Asparagus and Ham Risotto!<\/strong><\/h3>\n<p>This risotto is the perfect way to welcome spring, combining the delicacy of asparagus with the smoky touch of cured ham and the creaminess of rice.<\/p>\n<p>If you enjoyed this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>follow me on Instagram<\/strong><\/a> to discover more authentic recipes and cooking tips. Leave a comment with your experiences and share your photos on social media!<\/p>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the full recipe card with detailed cooking and preparation times.<\/p>\n<hr \/>\n<p><!-- FAQ Section --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Which type of rice is ideal for this risotto?<\/h4>\n<p>Carnaroli or arborio rice is perfect, as it releases its starch gradually and provides a creamy texture.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use another type of ham instead of speck?<\/h4>\n<p>Yes, you can use Serrano ham or Iberian ham, although speck gives that distinctive smoky touch.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it essential to prepare the homemade vegetable broth?<\/h4>\n<p>It is recommended to intensify the flavor, but you can use commercial broth if you prefer.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>How can I ensure the risotto stays creamy without becoming mushy?<\/h4>\n<p>Gradually add the hot broth and stir constantly. The addition of cold butter at the end helps to emulsify the rice.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can I prepare the asparagus cream in advance?<\/h4>\n<p>Yes, you can prepare the cream ahead of time and gently reheat it before incorporating it into the risotto.<\/p>\n<\/div>\n<\/div>\n<p><!-- JSON-LD Markup for FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which type of rice is ideal for this risotto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Carnaroli or arborio rice is perfect, as it releases its starch gradually and provides a creamy texture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use another type of ham instead of speck?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, you can use Serrano ham or Iberian ham, although speck gives that distinctive smoky touch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it essential to prepare the homemade vegetable broth?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is recommended to intensify the flavor, but you can use commercial broth if you prefer.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How can I ensure the risotto stays creamy without becoming mushy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Gradually add the hot broth and stir constantly. The addition of cold butter at the end helps to emulsify the rice.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I prepare the asparagus cream in advance?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, you can prepare the cream ahead of time and gently reheat it before incorporating it into the risotto.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<hr \/>\n<p><!-- Related Recipes --><\/p>\n<h3><strong>Related Recipes That You\u2019ll Love<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/lemon-pasta-creamy-quick-and-fresh-recipe-in-15-minutes\/\" target=\"_new\" rel=\"noopener\">Lemon Pasta: Creamy and Fresh Recipe<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/the-nonna-moderna-tiramisu\/\" target=\"_new\" rel=\"noopener\">\u201cNonna Moderna\u2019s\u201d Tiramisu<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasagna-a-la-bolonesa\/\" target=\"_new\" rel=\"noopener\">Bolognese Lasagna<\/a><\/strong><\/li>\n<\/ul>\n<p>Note: Some articles are also available in English.<\/p>\n<hr \/>\n<p><!-- Final Call to Action --><\/p>\n<h3><strong>Enjoy Your Asparagus and Ham Risotto!<\/strong><\/h3>\n<p>This risotto is the perfect expression of spring flavors: creamy, with asparagus in two textures and the unmistakable smoky touch of cured ham. Share your experience by leaving a comment and don\u2019t forget to subscribe to keep discovering authentic recipes.<\/p>\n<p><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">Subscribe to my YouTube channel<\/a><\/strong> and <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">follow me on Instagram<\/a><\/strong> for more recipes and tips.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\" \n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\" \n\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\" \n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" 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48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Lmg4Y0xlQ0ZKNWEw\" data-date=\"1776545290\" data-video-id=\"h8cLeCFJ5a0\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=h8cLeCFJ5a0\" 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courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" >\u00a1GRACIAS! \u2764\ufe0f\ud83e\udd79 Celebramos los 3.000 suscriptores con vosotros \ud83c\udf89<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Li0zQWlOcWU5V3k4\" data-date=\"1776242044\" data-video-id=\"-3AiNqe9Wy8\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-13999\" class=\"wprm-recipe-container\" data-recipe-id=\"13999\" data-servings=\"2\"><div class=\"wprm-recipe wprm-recipe-template-lrcm-basic-2\"><div class=\"wprm-container-float-left\">\n    \n<\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Asparagus and Ham Risotto: Classic and Springtime Recipe<\/h2>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral.jpg\" aria-label=\"Open larger version of the recipe image\"><img  title=\"Asparagus and Ham Risotto: Classic and Springtime Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" style=\"border-width: 10px;border-style: solid;border-color: #ffffff;\" width=\"560\" height=\"315\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral.jpg\" class=\"attachment-560x560 size-560x560\"  alt=\"Asparagus and Ham Risotto: Classic and Springtime Recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/Risotto-de-esparragos-y-jamon-Receta-clasica-y-primaveral-480x270.jpg 480w\" sizes=\"auto, (max-width: 560px) 100vw, 560px\" \/><\/a><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">Asparagus and Ham Risotto, a springtime recipe with tender asparagus, cured ham, and a touch of thyme. Authentic Italian flavors.<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">First course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Italiana<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Tags: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">creamy, spring<\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-prep-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label\">Preparation time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-cook-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">Cooking time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: dashed;border-color: #666666;\"><span class=\"wprm-recipe-icon wprm-recipe-time-icon wprm-recipe-total-time-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label\">Total time <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings :<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">2<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-normal\">825<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-normal\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-author-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Author :<\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Mia Mattarello<\/span><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/wprm_print\/asparagus-and-ham-risotto-classic-and-springtime-recipe\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"13999\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print recipe<\/a>\n<div id=\"recipe-13999-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-13999-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"13999\" data-servings=\"2\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the risotto<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">180<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">carnaroli or arborio rice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">generous bunch green asparagus<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">80<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cured ham<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">ideally speck<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">shallot or half an onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">small glass of dry white wine<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">Fresh thyme<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">Grated Parmesan or Grana Padano cheese<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">divided into two parts<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-name\">Extra virgin olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-name\">Salt and black pepper<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the vegetable broth<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-name\">Tough parts of asparagus<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-name\">A bit of leek or onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-name\">Fresh thyme<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For garnish (optional)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">beaten egg yolks<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cooked for 1 minute in the microwave covered with plastic wrap<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-13999-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-13999-instructions-container wprm-block-text-normal\" data-recipe=\"13999\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-13999-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Prepare the vegetable broth by boiling the tough parts of the asparagus with leek (or onion) and thyme in plenty of water.<\/div><\/li><li id=\"wprm-recipe-13999-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Clean the asparagus and separate the tips from the stalks. Cook the stalks with a drizzle of oil, salt, and a little water. Then, blend them with a hand blender to obtain a smooth cream. Reserve the tips.<\/div><\/li><li id=\"wprm-recipe-13999-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a pan, lightly toast the cured ham until it becomes golden and aromatic.<\/div><\/li><li id=\"wprm-recipe-13999-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a pot, melt part of the butter with a little oil and saut\u00e9 the shallot or onion until tender. Add the rice and toast it until it changes color.<\/div><\/li><li id=\"wprm-recipe-13999-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Incorporate the white wine and let it evaporate. Gradually add the hot broth and the asparagus cream, stirring constantly until you achieve a creamy texture and the rice is al dente.<\/div><\/li><li id=\"wprm-recipe-13999-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove from the heat and add the remaining cold butter, the grated cheese, and some thyme leaves. Mix gently.<\/div><\/li><li id=\"wprm-recipe-13999-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Plate the risotto and decorate with the reserved asparagus tips and, optionally, grate over the cooked egg yolks.<\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-13999\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><iframe loading=\"lazy\" title=\"Risotto de esp\u00e1rragos y jam\u00f3n \ud83c\udf3f: \u00bfListo para saborear la magia \u2728 de la primavera? \ud83c\udf38\" width=\"960\" height=\"540\" src=\"https:\/\/www.youtube.com\/embed\/if5-r8Ag6jc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Hi friends! With the arrival of spring, nature awakens and my kitchen is filled with that special energy. Today I bring you my recipe for Asparagus and Ham Risotto, a dish that fuses authentic carnaroli rice \u2013 yes, that iconic rice of Italian cuisine \u2013 with the unmistakable smoky touch of cured ham, achieving an ideal balance between freshness and tradition. Inspired by the rich culinary heritage of both Italy and Spain, this risotto is full of little tips and details that transform simple ingredients into a comforting delicacy. If you&#8217;re interested in exploring the fascinating history and art of risotto, I invite you to learn more on Wikipedia about Risotto, where you will discover how this dish has become a timeless classic. Get ready to enjoy a creamy, flavorful rice, perfect for welcoming spring! Watch the video with all the steps Below you can watch the video with all the steps to prepare Asparagus and Ham Risotto in the easiest way. Please note that the video is in Spanish, with automatic Google subtitles in English. And if you haven\u2019t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipe. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cooking. Main Ingredients For 2 people &#x23f1; Total Time: 35\u201340 min \u00a0\u00a0 &#x23f1; Preparation: 15 min \u00a0\u00a0 &#x23f1; Cooking: 20\u201325 min 180 g of carnaroli or arborio rice 1 generous bunch of green asparagus 60\u201380 g of cured ham (ideally speck) 1 shallot or half an onion 1 small glass of dry white wine Fresh thyme Grated Parmesan or Grana Padano cheese 50 g of butter (divided into two parts: one for softening the onion and one for finishing the rice) Extra virgin olive oil Salt and black pepper For the homemade vegetable broth: asparagus tough parts, a bit of leek or onion, fresh thyme, and water. Optional for garnish: 2 beaten egg yolks, cooked for 1 minute in the microwave covered with plastic wrap, to be grated on top at the end. Remember: At the end of the article, you will find the full recipe card with detailed cooking and preparation times. &nbsp; How to Prepare the Asparagus and Ham Risotto Prepare the Vegetable Broth Make use of the tough asparagus parts by combining them with a bit of leek or onion and fresh thyme. Cook these ingredients in plenty of water to obtain a rich broth that enhances the flavor of the risotto. Prepare the Asparagus in Two Textures Clean the asparagus thoroughly and separate the tips (which you will reserve for garnishing) from the rest of the stalks. Cook the stalks with a drizzle of oil, salt, and a little water until tender, then blend them with a hand blender to obtain a cream that will be incorporated into the risotto. Toast the Ham In a pan, with a drizzle of olive oil, lightly toast the cured ham (speck) until it turns golden and releases its smoky aroma. It is essential that the ham does not overpower the flavor of the asparagus. Toast the Rice and Saut\u00e9 the Onion In another pot, melt part of the butter along with a little oil and saut\u00e9 the chopped shallot or onion until tender and translucent. Add the rice and toast it lightly until it changes color, allowing it to release its starch. Add the Wine and Broth Pour in the small glass of white wine and let the alcohol evaporate. Then, gradually add the very hot vegetable broth, alternating with the asparagus cream, stirring constantly so that the rice absorbs all these flavors. Finish the Risotto When the rice is al dente and creamy, remove it from the heat and add the remaining cold butter along with the grated cheese and a few sprigs of fresh thyme. Stir gently to achieve a silky texture. Garnish and Serve Plate the risotto and, just before serving, grate the previously cooked egg yolks on top and add the reserved asparagus tips. A final touch of freshly ground black pepper will enhance the dish. And there you have it, enjoy! Tips and Advice for a Perfect Result Slow and Controlled Cooking Gradually add the hot broth and stir constantly to achieve a creamy texture and prevent the rice from sticking. Don\u2019t Overdo the Ham Use just the right amount of cured ham so that its smoky flavor complements the asparagus without overpowering them. Preserve the Texture of the Asparagus Cook the asparagus cream separately and reserve the tips to add a crunchy, fresh touch at the end. Enjoy Your Asparagus and Ham Risotto! This risotto is the perfect way to welcome spring, combining the delicacy of asparagus with the smoky touch of cured ham and the creaminess of rice. If you enjoyed this recipe, subscribe to my YouTube channel and follow me on Instagram to discover more authentic recipes and cooking tips. Leave a comment with your experiences and share your photos on social media! Remember: At the end of the article, you will find the full recipe card with detailed cooking and preparation times. Frequently Asked Questions Which type of rice is ideal for this risotto? Carnaroli or arborio rice is perfect, as it releases its starch gradually and provides a creamy texture. Can I use another type of ham instead of speck? Yes, you can use Serrano ham or Iberian ham, although speck gives that distinctive smoky touch. Is it essential to prepare the homemade vegetable broth? It is recommended to intensify the flavor, but you can use commercial broth if you prefer. How can I ensure the risotto stays creamy without becoming mushy? Gradually add the hot broth and stir constantly. The addition of cold butter at the end helps to emulsify the rice. Can I prepare the asparagus cream in advance? Yes, you can prepare the cream ahead of time and gently reheat it before incorporating it into the risotto. Related Recipes That You\u2019ll Love Lemon Pasta: Creamy and Fresh Recipe \u201cNonna Moderna\u2019s\u201d Tiramisu Bolognese Lasagna Note: Some articles are also available in English. Enjoy Your Asparagus and Ham Risotto! This risotto is the perfect expression of spring flavors: creamy, with asparagus in two textures and the unmistakable smoky touch of cured ham. Share your experience by leaving a comment and don\u2019t forget to subscribe to keep discovering authentic recipes. Subscribe to my YouTube channel and follow me on Instagram for more recipes and tips. Enjoy your meal! Asparagus and Ham Risotto, a springtime recipe with tender asparagus, cured ham, and a touch of thyme. Authentic Italian flavors.<\/p>\n","protected":false},"author":1,"featured_media":13987,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[882,1802,693,1678,1803],"class_list":["post-13993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-asparagus","tag-ham","tag-rice","tag-thyme","tag-vegetable-broth"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Asparagus and Ham Risotto: Classic and Springtime Recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Asparagus and Ham Risotto, a springtime recipe featuring tender asparagus, cured ham, and a touch of thyme. 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