A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts. It is important to try and use carnaroli rice as it contains a high starch content, which results a creamier risotto.
Place the asparagus in a small saucepan and just cover with water. Add the bicarbonate of soda and cook for 5–6 minutes, until tender. Drain, reserving the cooking water
Remove the skin, quarter, and put on a baking tray lined with greaseproof paper. Sprinkle with sugar, salt and a drizzle of oil. Bake for 30 minutes
1 tbsp of dark muscavado sugar
flaky sea salt
extra virgin olive oil
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To cook the risotto, drizzle a little olive oil in a pan, add the rice and toast it for a couple of minutes. Season with salt and pepper and gradually add the vegetable stock
320g of carnaroli risotto rice
extra virgin olive oil
salt
pepper
500ml of vegetable stock, hot
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When half cooked, add the asparagus cream and finish cooking
To serve, place the rice on a plate and add the confit tomato, shiso cress, pine nuts and chopped olives. Grate over some lemon zest and finish by pouring some lemon juice onto the sides of the plate
