Asparagus Risotto: From the Romans to Today, the History of an Italian Classic

Green, white, or purple – May is the perfect month to enjoy asparagus in all its forms.

Asparagus officinalis , as its binomial name suggests, has a centuries-old tradition in our kitchens: already known to the Egyptians, the Romans also enjoyed it with hard-boiled egg yolk. Its Latin name, asparagus, appears to derive from the Persian asparag , meaning "shoot," indicating that only the last part of the stem was edible.

" Celerius quam asparagi cocuntur ": in his De Vita Caesarum, the historian Suetonius already noted the predilection of Caesar and Augustus for this vegetable. Such was the importance of asparagus in the gastronomy of the time, that Suetonius used cooking time as a yardstick to praise the swift military actions of the Emperor Augustus.

Quick to cook and extremely versatile in the kitchen, asparagus remains a fundamental part of our gastronomic and cultural heritage. From Manet to painting— A commissioned bunch of asparagus and the solitaire— The Asparagus as a tribute – up to the collection of stories by Achille Campanile in literature, Gli asparagi e l'immortality dell'anima , it is clear how important the role that this food plays in the collective imagination.

Whatever your favorite variety of asparagus, we've come up with some risotto suggestions for you to try—from the classic asparagus risotto, a Northern tradition, to dishes that break the mold. Here's a Pinterest board for you to explore!

If you have little time available and still want to enjoy the classic Asparagus Risotto, below you will find our tips for making our gliAironi Risotto Mix , with our carefully selected Carnaroli rice .

So, what else to say other than “Enjoy your meal”?

Serves : 2/3 portions

Time required : approx. 18 min.

Ingredients:

• 1 Asparagus Risotto Mix from gliAironi ;
• half a glass of white wine or water to deglaze;
• 700ml of hot water
• butter to taste for mixing
• (optional) salt

How To:

Bring about 700ml of water to a boil and set aside. Heat a pan with a drizzle of olive oil and let it heat.

Then, pour the gliAironi "Asparagus Risotto Mix" into the hot oil and toast the rice for about 1 minute over medium heat. Stirring, add half a glass of white wine (or water!) and let it evaporate.

Then gradually pour 700ml of the prepared hot water into the pan, stirring constantly, and let it dry completely (about 15 minutes). Season with salt to taste.

Add a knob of butter and let it melt for 1 minute with the heat off – if you want to use another cheese you already have in the fridge instead of butter, like Asiago or Taleggio, unleash your imagination!

Your asparagus risotto is ready to serve: enjoy it with whoever you like – or save some for a delicious Risotto al Salto the next day!

Advice from the Aironi:

We enriched it by adding a handful of fresh peas and about 50g of Grana Padano, which we added during the stirring process along with the butter off the heat. Remember to save a few peas to use as a garnish once plated!

Other ideas for Asparagus Risotto:

• Risotto with Asparagus and Speck
• Risotto with Asparagus and Prawns
• Risotto with Asparagus and Lemon
• Risotto with Asparagus and Scallops
• Risotto with Asparagus and Egg Cream
• Risotto with Asparagus and Gorgonzola
• Risotto with White Asparagus