Dear enthusiasts of Italian cuisine,

I've decided to share another risotto recipe on this blog. Risottos often have that delicate character that makes them a fantastic culinary story. When done right, risotto manages to combine all the flavors of the ingredients, like a true feast of flavors. The secret to risotto is the passion required, adding each phase calmly and balanced, and the patient stirring and mantecatura finish (the process of stirring in butter and cheese to achieve a creamy consistency). I hope you enjoy this recipe of risotto with Asparagus and guanciale croccante (which means crispy guanciale)!

Ingredients x4:

• 300 g risotto rice (e.g., Arborio or Carnaroli)
• 1 bunch of asparagus
• 150 g guanciale
• 1.5 liters vegetable broth
• 1 onion
• 2 tbsp olive oil
• 50 g butter
• 100 g Parmigiano Reggiano DOP 24 months
• Salt and pepper to taste

Instructions:

1. Preparing the asparagus: Cut the asparagus into approximately 1 cm pieces and place them in the broth to boil. This will give the broth a lovely asparagus flavor.

2. Preparing the guanciale: Cut the guanciale into thin strips and fry them in a pan until they become crispy. Remove the guanciale from the pan and set it aside, but leave the fat in the pan.

3. Cooking the risotto: Finely chop the onion and sauté it in the pan with the guanciale fat along with the olive oil. Add the risotto rice and toast it in the fat until it becomes slightly translucent.

4. Adding the broth: Add a ladle of the hot broth to the rice and stir constantly. Continue adding broth a little at a time, stirring regularly, until the rice is cooked al dente and has absorbed the broth. This will take about 18-20 minutes. Add the asparagus pieces to the risotto in the last 5 minutes of cooking.

5. Mantecatura: When the risotto is ready, remove the pan from the heat and add butter and grated Parmigiano Reggiano DOP 24 months. Stir well to achieve a creamy consistency. Season with salt and pepper to taste.

6. Serving: Plate the risotto and garnish with the crispy guanciale strips. Serve immediately.

A few tips:

• Don't overdo it with Parmigiano, as it can overwhelm the delicate taste of the asparagus. I recommend a 24-month maturation, which I find ideal for this recipe.
• Pair this dish with a light red wine that complements the delicate flavors of the dish. I suggest a Barbera d'Alba.

I am completely sure that you will enjoy this risotto with asparagus, light but at the same time very tasty and full of italian flavour :-)

Buon appetito!