Bassano del Grappa, just up the road from Treviso, is famous across Italy for its white asparagus — prized enough to carry its own protected status. This risotto uses easier-to-find green asparagus (white asparagus can be hard to track down outside Italy) but keeps the same spirit: a simple spring risotto built around one hero vegetable, finished with prosciutto for salt and richness.
What You'll Need
Serves 4. Prep: 15 minutes. Cook: 30 minutes.
- 1 lb asparagus, tough ends trimmed
- 5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 small shallot, finely chopped
- 1½ cups Arborio or Carnaroli rice
- ½ cup dry white wine
- 3 oz prosciutto, torn or roughly chopped
- ⅓ cup grated Parmigiano Reggiano, plus more for serving
- Salt and black pepper
How to Make It
1. Prep the asparagus. Cut the tips off the asparagus spears (about 1½ inches) and set aside. Slice the stalks into thin rounds. Bring the broth to a simmer in a saucepan and keep it warm on low heat throughout.
2. Blanch the tips. Blanch the asparagus tips in the warm broth for 2 minutes, until just bright green and barely tender. Remove with a slotted spoon and set aside — you'll add them back at the end.
3. Start the risotto. In a wide, heavy-bottomed pot, heat the olive oil and 1 tablespoon butter over medium heat. Add the shallot and sliced asparagus stalks, and cook for 3 to 4 minutes until softened.
4. Toast the rice. Add the rice and stir for 1 to 2 minutes, until the edges look slightly translucent. Pour in the white wine and stir until it's mostly absorbed.
5. Add broth gradually. Add the warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This should take 18 to 20 minutes total. The rice is done when it's creamy but still has a slight bite in the center.
6. Finish. Off heat, stir in the remaining tablespoon of butter, the Parmigiano, and the reserved asparagus tips. Season with salt and pepper. Divide among bowls and top each with torn prosciutto and an extra grating of Parmigiano.
A Few Notes
Warm broth is non-negotiable for a good risotto — cold broth shocks the rice and slows the cooking unevenly. Keep it at a bare simmer the whole time.
Add the prosciutto at the very end, off the heat — cooking it into the risotto toughens it and mutes its flavor.
