Now that spring is here there is lots of delicious new season food in the markets in Bagni di Lucca. I found some wild asparagus, the long thin spears that appear in spring on the mountain sides, and just had to buy it…perfect for asparagus risotto.
The spears can be slightly bitter so I blanched them in salted, boiling water for a minute or 2.
Drain and refresh the asparagus with cold water and cut into bite sized pieces.
Chop the onions roughly.
In a frypan over medium heat melt butter, add olive oil and gently fry the onions.
Add a cup of arborio rice and stir to coat with the oil and butter.
Add hot stock a bit at a time and stir until it is absorbed before adding more. You will need about a litre of stock for this amount of rice.
Add the asparagus just before the rice is cooked al dente. It should still be firm to the bite, not mushy.
Turn off the heat and add some grated Parmesan cheese and stir through.
Eat…this is enough to 2.
I served it with a salad of valeriana and tomatoes tossed in olive oil with a splash of balsamic vinegar.
Wild asparagus…another reason to love spring.