Ingredients:

  • 6 cups (1.4 Litres) Low-sodium chicken or vegetable stock (must be kept hot)
  • 1 bunch (250 g) Asparagus, woody ends trimmed, cut into 1-inch (2.5 cm) pieces
  • 1 cup (150 g) fresh or frozen garden peas
  • 2 Tbsp (30 g) Unsalted Butter, divided
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil, divided
  • 2 medium shallots or 1 small yellow onion (approx. 120 g), finely diced
  • 2 large cloves Garlic, minced
  • 1 ½ cups (300 g) Arborio Rice (Do not rinse)
  • ½ cup (120 ml) Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • Salt and Pepper, to taste
  • 1 Tbsp (15 g) cold Unsalted Butter (for mantecatura)
  • ½ cup (50 g) Parmesan Reggiano, freshly grated
  • Zest of 1 large lemon
  • 2 Tbsp (approx. 10 g) fresh Mint/Parsley, finely chopped
  • 4 oz (115 g) Burrata or soft goat cheese, for topping (Optional)

Instructions:

  1. Heat the Stock: Pour stock into a small saucepan and bring it to a gentle simmer. Reduce heat to keep it piping hot. (This is non-negotiable for creamy risotto!)
  2. Sauté Aromatics (Soffritto): In the heavy-bottomed risotto pan, melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Add the diced shallots/onion and a pinch of salt. Cook gently until soft and translucent (about 5–7 minutes); do not brown. Add the minced garlic and cook for 1 minute until fragrant.
  3. Toast the Rice (Tostatura): Add the Arborio rice to the pan. Increase the heat slightly and stir continuously for 2 minutes until the edges of the grains become translucent. This ‘toasting’ locks in the starch.
  4. Deglaze (Sfumatura): Pour in the ½ cup of dry white wine. Stir until the wine is completely absorbed (about 2 minutes).
  5. Add Stock: Reduce heat to medium-low. Add the first ladleful of hot stock (about 1 cup). Stir continuously until the liquid is nearly fully absorbed.
  6. Continue Cooking: Continue adding the stock, one ladleful at a time, waiting until each addition is absorbed before adding the next. This process should take 16–18 minutes. Taste test the rice periodically for al dente texture.
  7. Adding Greens: When the rice has about 5 minutes left to cook, stir in the asparagus pieces and the frozen peas. They will cook perfectly in the remaining liquid and heat.
  8. Final Check: The finished risotto should flow gently (all'onda). If it's too thick, add a final splash of stock.
  9. Emulsify (Mantecatura): Remove the pan from the heat entirely. Stir in the final 1 Tbsp of cold butter, the grated Parmesan, and the lemon zest. Vigorously fold for 30 seconds to create the velvety emulsion. Taste and adjust seasoning (salt and pepper).
  10. Rest and Serve: Stir in the fresh chopped herbs. Cover the pan loosely and let it rest for 3 minutes. Serve immediately in warm bowls, topping each serving with torn Burrata or crumbled goat cheese.