Asparagus and Ham Risotto: Classic and Springtime Recipe
Asparagus and Ham Risotto, a springtime recipe with tender asparagus, cured ham, and a touch of thyme. Authentic Italian flavors.
Servings: 2
Calories: 825kcal
Ingredients
For the risotto
- 180 g carnaroli or arborio rice
- 1 generous bunch green asparagus
- 80 g 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 butter divided into two parts
- Extra virgin olive oil
- Salt and black pepper
For the vegetable broth
- Tough parts of asparagus
- A bit of leek or onion
- Fresh thyme
- Water
For garnish (optional)
- 2 beaten egg yolks cooked for 1 minute in the microwave covered with plastic wrap
Instructions
- Prepare the vegetable broth by boiling the tough parts of the asparagus with leek (or onion) and thyme in plenty of water.
- 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.
- In a pan, lightly toast the cured ham until it becomes golden and aromatic.
- In a pot, melt part of the butter with a little oil and sauté the shallot or onion until tender. Add the rice and toast it until it changes color.
- 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.
- Remove from the heat and add the remaining cold butter, the grated cheese, and some thyme leaves. Mix gently.
- Plate the risotto and decorate with the reserved asparagus tips and, optionally, grate over the cooked egg yolks.