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We make a lot of spring risottos and we think this one might be the best. We miss Russell Norman.
Wine Suggestion: Verdicchio all the way with this, and from a winery obsessed with this grape: Sartarelli. Their Miletta is a little bit special coming from a select vineyard and treated with extra care. It’s almost a contradiction in taste by being both full bodied, round and textured as well as elegant, flinty and ethereal. Hawthorn and almond flavours with apricots and a creamy nuttiness, plus a salty freshness tying it all together.
Asparagus & saffron risotto – serves 4
- 1 litre vegetable stock (we used Marigold Swiss Bouillon)
- 3 tbsp extra virgin olive oil
- 1 large white onion, very finely diced
- 320g Carnaroli rice
- 200ml dry vermouth
- 12 spears of asparagus, woody stems snapped off, sliced lengthways, then cut into 2 cm pieces
- 1 scant tsp saffron
- 80g unsalted butter
- 80g grated Parmesan, plus some extra for the table if you like
Heat the vegetable stock in a large pan on the back of the hob and keep hot.
Pour the extra virgin olive oil into a large, heavy-based saucepan and put over a low-medium heat. Add the onion and cook slowly for 10 minutes, making sure it doesn’t brown.
Add the rice and stir to make sure every grain is coated, then add a large pinch of flaky sea salt. When the mixture looks dry, add the vermouth. Keep stirring until the vermouth has been absorbed, then add a ladle of hot stock and stir again.
Over the next 20 minutes continue to add a little more stock every time the risotto has absorbed the previous ladleful. After 10 minutes, stir in the asparagus and saffron, then continue gradually adding the stock.
Test the rice after 20 minutes, it should not be too firm. When it’s done, turn up the heat, add the butter and stir until it has melted. Take the pan off the heat and allow to rest for a minute, then gently stir in the Parmesan. Serve on warm plates with extra Parmesan and black pepper.
(Origianl recipe from Brutto by Russell Norman, Ebury Press, 2023.)
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