Motivation to Try This Recipe

Have you ever wanted to impress your friends with a dish that looks as good as it tastes? Or perhaps you’re just in the mood for something special that elevates your usual dinner routine? This risotto not only offers an incredible taste but also provides a wonderful cooking experience. So why not roll up your sleeves and dive into this delightful culinary adventure?

Recipe Information

• Servings: 4
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• For the Risotto:
  • 400 g Arborio rice
  • 1 bunch of Belgian white asparagus
  • 1 yellow onion
  • 10 ml white wine
  • 3 tablespoons olive oil
  • 3 liters chicken broth
  • 12 slices of coppa
  • 4 ramson leaves and 2 flowers
  • 150 g Parmesan cheese
  • 100 ml cream
  • Freshly ground black pepper
  • Fleur de sel

Instructions

1. Bring the chicken broth to a boil in a large pot.
2. Thinly slice the onion.
3. Peel the asparagus and immerse them in boiling water for 2 minutes.
4. Rinse the asparagus under cold water to stop cooking.
5. Reserve 2 asparagus to grill in a pan later.
6. Blend the remaining asparagus with the cream, some salt, and pepper until smooth.
7. Dry the coppa slices between two baking sheets in the oven at 180°C (356°F) until crispy.
8. In a wok or large frying pan, sauté the onion until it becomes translucent. Add the Arborio rice and toast it lightly for a couple of minutes.
9. Deglaze with the white wine and let it evaporate for about 1 minute.
10. Gradually add the hot chicken broth, stirring continuously for about 12 minutes until the rice is cooked al dente.
11. Next, stir in the blended cream and asparagus mixture, cooking for an additional 3 to 4 minutes.
12. When the risotto is creamy and cooked, add the grated Parmesan cheese along with a small ladle of broth for extra creaminess.
13. Serve the risotto in a deep plate, garnishing with the grilled asparagus and crispy coppa chips.
14. Top with a few ramson flowers for a pop of color and flavor.

Notes

Feel free to adjust the amount of Parmesan to your liking, as well as the seasoning. If you can’t find ramsons, you can substitute with a combination of garlic and chives for a similar aromatic flavor.

Recipe Tips

For an extra creamy risotto, finish by adding a knob of butter along with the Parmesan. Additionally, serving this dish immediately after cooking is crucial for the best texture.

Nutrition Information

Each serving contains approximately: Calories 620, Protein 18g, Carbohydrates 70g, Fats 30g.

Frequently Asked Questions (FAQ)

Can I use other types of rice instead of Arborio?

While Arborio is preferred for its creamy texture, you can use Carnaroli or Vialone Nano rice as alternatives.

Is it necessary to use white wine in risotto?

White wine adds acidity and flavor balance, but if you prefer, you can skip it or substitute it with more broth.

What can I substitute for coppa?

Prosciutto or speck can be great substitutes if you can’t find coppa.

Can I make this recipe vegetarian?

Absolutely! Swap chicken broth for vegetable broth and omit the coppa for a delicious vegetarian version.

How should I store leftovers?

Store any leftover risotto in an airtight container in the fridge for up to 2 days. Reheat with a splash of broth or water to restore its creamy consistency.