This risotto was born out of a simple craving: I felt like eating risotto, so I made it. I use parmesan everywhere and I love it dearly, but that evening I wanted to break out of my routine. I grabbed my block of pecorino romano and never looked back. It’s a sheep’s milk cheese, sharper, saltier, and more assertive than parmesan. The flavor profile it brings to a risotto is, in my opinion, absolutely unbeatable. With the asparagus staying tender-crisp and fresh basil stirred in at the very end, you get a dish that tastes like spring even in the middle of July.<\/p>\n
Everyone tells you to add your broth one ladle at a time, and that’s true. But the real trick, the one I use in every single risotto I make, is to save one cup of hot broth for the very end. Once I’ve pulled my pot off the heat, added my butter, my pecorino, and my asparagus, I pour in that last ladle and stir gently. Why? Because the rice keeps absorbing liquid even after cooking. Without that last ladle, your risotto arrives in the bowl as a stiff clump instead of flowing gently the way it should. That’s the difference between a decent risotto and a restaurant risotto.<\/p>\n
At our place, risotto is either for entertaining or for spoiling people. This one does both. It’s absolutely stunning served on its own as a vegetarian main, and it becomes genuinely spectacular alongside braised meat or a beautiful grilled steak. I bring it out when I want my guests to be impressed without me having spent the whole day in the kitchen. Twenty-five minutes of stirring at the stove with a glass of white wine in hand. Honestly, I wouldn’t call that work.<\/p>\n","protected":false},"excerpt":{"rendered":"
Asparagus and pecorino romano risotto, perfectly creamy. Saut\u00e9ed tips as garnish, fresh basil and a last ladle of broth at the end.<\/p>\n","protected":false},"featured_media":62209,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"asparagus and pecorino romano risotto","_yoast_wpseo_title":"Asparagus and pecorino romano risotto","_yoast_wpseo_metadesc":"Asparagus and pecorino romano risotto, perfectly creamy. Saut\u00e9ed tips as garnish, fresh basil and a last ladle of broth at the end.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Asparagus and pecorino romano risotto","_yoast_wpseo_opengraph-description":"Asparagus and pecorino romano risotto, perfectly creamy. Saut\u00e9ed tips as garnish, fresh basil and a last ladle of broth at the end.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[167,168,178,186],"sponsorship":[],"class_list":["post-62207","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-main-dishes","recipe_category-rice","recipe_category-sides","recipe_category-vegetarian"],"acf":[],"yoast_head":"\n