Delve into the essence of Italian culinary tradition with this timeless risotto recipe, now adorned with a touch of spring. A symphony of flavors unfolds as we incorporate a delectable asparagus puree and subtle notes of lemon into this classic dish.
Luca Manfè recipe starts by rendering the fat of guanciale which will be used to sauté the shallots and the rice adding a lot of extra flavor.
When cooking a risotto, preparing a fresh stock it is always very important, but if you don’t have that much time, you can surely use store bought stock.
Elevating this dish to northern Italian excellence, Luca Manfè prepares a velvety cheese sauce using the exquisite Robiola, a creamy goat's milk cheese. This regional gem adds a distinctive touch to the overall flavor profile, bringing authenticity to each spoonful.
Sure, crafting the perfect risotto demands a bit of dedication, requiring diligent stirring throughout the process. Fear not, for this commitment spans a mere 20 minutes, and the reward is an unparalleled culinary delight that will leave your taste buds yearning for more. Embrace the artistry of risotto-making, where patience yields a dish that is unequivocally worth the effort
Difficulty: medium
Time of Preparation: 45 min
Time of Cooking: 30 min
Doses for: 4 people
1 quart vegetable stock, homemade *(or good-quality store-bought)
1 cup Carnaroli rice
2 cups asparagus puree
4 tablespoons unsalted butter
6 oz guanciale
1 large shallot, very finely chopped
1 cup (240 ml) white wine
2 tablespoons finely grated lemon zest
1 cup (100 g) freshly grated Parmigiano Reggiano
1 tablespoon fresh chives, finely chopped
1 cup heavy cream
2.5oz (1 roll) goat's milk robiola
1 tablespoon lemon infused EVOO
Salt and ground black pepper
*Home made vegetable stock
1 onion, peeled and cut in half
2 carrots, washed and roughly chopped
2 celery stalks (no leaves), roughly chopped
1.Cut the asparagus woody ends and add them to your vegetable stock.
2.Put the ingredients in a large saucepan and add 3 liters of cold water.
3. Cook on medium heat for at least 45 minutes. The water should slowly simmer, but never boil.
1.To make the Robiola cheese sauce, bring the heavy cream to a boil. Then lower the heat and reduce by half. Turn off the heat, add the Robiola cheese and ¼ cup of grated Parmigiano. Stir with a whisk until all the cheeses are melted in a velvety sauce.
2.Set aside.
1. Cut 4 slices of guanciale lengthwise, ½ inch thick, then cut each slice in ¼ inch strips.
2. Put them in a pan and turn on the stove on low heat. Guanciale needs to cook on low heat for the fat to render properly. This will take around 10 minutes.
3. Cut the shallot in small dice. Once the guanciale gets a nice golden-brown color, remove it from the pan using a slotted spoon and keep the fat in the pan.
4.Add shallots and rice to the pan. Cook on medium heat for 60 seconds, stirring continually.
5.Keep the stock very hot while you start making the risotto.
6.Add the wine, raise the heat to high and let the wine reduce, keeping on stirring until the wine has been absorbed, about 5 minutes. Add a pinch of salt and black pepper.Reduce the heat to medium.
7. From here on, you will keep stirring and adding the hot stock a few ladles at a time, as the rice asks for it, waiting until the previous addition has been absorbed before adding the next.Keep on stirring to bring the starch out of the rice and get your risotto very creamy.
8. At the 17-minute mark, taste the rice. It should still be too al dente, but we are getting close and it is always better to check. Add the asparagus puree and lemon zest.
9.Keep cooking, just a few minutes more, adding stock if needed, until the rice is just tender, but still al dente.
10.Remove from the heat and add 4 tablespoons of very cold, cut it into cubes, butter, the remaining grated Parmigiano Reggiano and the lemon infused olive oil. Stir vigorously; adding a little more stock if it is looking too thick.
11.When the butter is all melted, the risotto is ready.
12.Taste for seasoning and adjust with salt and pepper if needed.
13.To serve, gently warm the cheese sauce.Plate the risotto in 4 bowls, drizzle some cheese sauce on top and garnish with chives, some lemon zest and the crispy guanciale.
