Dear enthusiasts of Italian cooking,

I have decided to share another risotto recipe on this blog. Risottos often have a delicate character that makes them a fantastic culinary story. When done right, risotto manages to unite all the flavors of the ingredients, like a true feast of flavors. The secret of risotto is the passion required when adding the different phases with calm and balance, as well as the patient stirring and mantecatura (the process of stirring in butter and cheese to achieve a creamy consistency).

I hope you enjoy this recipe for risotto with asparagus and guanciale croccante (meaning crispy guanciale)!

Ingredients x4:

• 300 g risotto rice (e.g. Arborio or Carnaroli)
• 1 bunch asparagus
• 100 g guanciale
• 1.5 liters of vegetable broth
• 1 onion
• 2 tablespoons olive oil
• 50g butter
• 50 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 add them to the broth to cook. This will give the broth a nice asparagus flavor.

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

3. Preparing the risotto: Finely chop the onion and fry it in the pan with the guanciale fat together with the olive oil. Add the risotto rice and fry it in the fat until it becomes slightly translucent.

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

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

6. Serving: Arrange the risotto on plates and garnish with the crispy guanciale strips. Serve immediately.

A few tips:

• Don't overdo it with the Parmigiano as it can overpower the delicate flavour of the asparagus. I recommend a maturity of 24 months, which I think is ideal for this recipe.
• Pair this dish with a light red wine that goes well with the delicate flavors of the dish. I suggest a Barbera d'Alba. If you prefer a white wine, don't worry, this risotto also goes well with a fruity, intense white wine. I would suggest a Fiano di Avellino in that case.

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

Buon appetito!