Spring Asparagus Risotto with Ricotta, Timut Pepper and Mint — Chef Alessandro Gilmozzi's Recipe
Carnaroli Gemma meets seasonal asparagus: a perfect risotto for Easter.
With the arrival of spring come fresh seasonal asparagus, the undisputed stars of the Easter table. And what better way to showcase them than in a great classic of Italian cuisine? An elegant, fragrant asparagus risotto, made with the very best the land has to offer—starting with the rice.
Chef Alessandro Gilmozzi has created a recipe for us that combines technique and simplicity: Carnaroli Gemma risotto, asparagus, ricotta, Timut pepper and mint. A dish that celebrates the season, respects the ingredients, and puts the quality of the rice at the center.
Why Carnaroli Gemma is the right rice for this risotto
Not all rice is created equal. For a perfect risotto—creamy just so, with whole grains and impeccable mantecatura—you need top-quality Carnaroli.
Carnaroli Gemma by Gli Aironi is selected, processed, and packaged to ensure maximum cooking performance: high starch content, firm grains, and optimal absorption of aromatic liquids. It is the rice professional chefs choose when they want uncompromising results.
| Preparation | Cooking | Difficulty | Servings |
|---|---|---|---|
| 🕐 Approx. 6 h | 🕐 17–20 min | 😊 Medium | 🍽️ 4 people |
Ingredients—serves 4
- 320 g Carnaroli Gemma rice
- 520 g of stock for mantecatura (asparagus peel broth)
- 80 g butter
- 12 fresh seasonal green or white asparagus
- 80 g fresh cow’s milk ricotta
- 2 g Timut pepper
- 6 g fresh mint
- 400 ml water (for the aromatic infusion)
- Extra virgin olive oil, as needed
- Salt, as needed
Method
1. Preparing the asparagus: zero waste, three uses
The asparagus is divided into three parts, each with a specific role in the recipe.
The tips (3 cm from the end): steam-cooked, cooled in ice water to preserve their bright green color, and dressed with only extra virgin olive oil. Store them in a vacuum bag in the refrigerator at 4°C until serving.
The stalks: cut into brunoise (small, uniform cubes) and cooked in a saucepan with shallot, starting from cold and covered with water. Once the water has evaporated, blend with 20 g of butter, strain, and you will obtain a velvety asparagus cream to use for the final mantecatura.
The peel and fibrous parts: nothing is wasted. The outer parts of the asparagus go into a pot with water to make the asparagus peel broth—the stock we will add if necessary during the mantecatura.
2. The aromatic cooking infusion: mint and Timut pepper
This is Chef Gilmozzi’s signature: instead of a classic meat or vegetable broth, the rice cooks in an aromatic distillate of mint and Timut pepper.
Place 2 g of Timut pepper, 6 g of fresh mint, and 400 ml of water in a vacuum bag. Leave to rest for 6 hours in the refrigerator at 4°C. Strain, then distill in a rotary evaporator: the result is a clear, fresh, and intensely aromatic liquid that flavors the rice from within without overpowering the asparagus.
Don’t have a rotary evaporator? You can strain the infusion through a fine-mesh sieve and use it as is. The aroma will be less distinct but still present and pleasant.
3. Toasting and cooking the Carnaroli Gemma rice
Heat a drizzle of extra virgin olive oil in a saucepan—preferably copper, for even heat distribution. Toast the Carnaroli Gemma dry until the grains become translucent and fragrant.
Cover with the mint and Timut pepper distillate and the asparagus peel broth (320 g of rice / 520 g total liquid). Add a pinch of salt. Simmer over medium heat for 11 minutes, without stirring too much.
4. Mantecatura: the moment that makes the difference
Remove the rice from the heat. Add the remaining butter, a generous tablespoon of asparagus cream, and the Parmigiano Reggiano. Let it rest for 1 minute, then mantecare vigorously at around 70°C for 4 minutes, adding a ladle of asparagus peel broth if the risotto is too dry.
The result should be all’onda: creamy and cohesive, with the grains still al dente.
Season with salt, plate, and top with the reserved asparagus tips.
💡Chef’s tips
- Timut pepper has fruity notes similar to grapefruit: do not substitute it with black pepper, as it will completely change the dish’s aromatic profile.
- The fresh cow’s milk ricotta can be added in cold spoonfuls to the final plated dish, creating a pleasant temperature contrast.
- White asparagus has a more delicate flavor, while green is more herbaceous and intense: choose according to the season and local availability.
Why this risotto is perfect for Easter
April is the month of asparagus. Fresh, local, and at the peak of their sweetness. Pairing them with Carnaroli Gemma in an elegant, technical risotto like this is the best way to bring the season to the table—without compromising on quality.
A first course for special occasions, with the signature of a chef who knows rice and its possibilities inside out.
Where to buy Carnaroli Gemma
Carnaroli Gemma by Gli Aironi is available directly from our e-commerce site. We ship throughout Italy, with fast delivery and quality guaranteed from field to table.