Asparagus and Crispy Pancetta Risotto with Grana Padano PDO Cream
Difficulty Easy
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Preparation  35 min
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Servings for  4 per.
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This asparagus and crispy pancetta risotto with Grana Padano PDO cream is a rich, irresistible twist on the classic asparagus risotto. The delicate flavour of asparagus pairs beautifully with the bold, savoury hit of crispy pancetta and the luscious, creamy cheese sauce, making this an elegant first course that works just as well for a relaxed family lunch as it does for a more special occasion dinner.
The secret to a perfectly creamy, well-balanced result is to cook the asparagus tips separately and prepare the Grana Padano PDO cream as a finishing element. The pancetta, added at the end, provides the ideal savoury contrast and a satisfying bite.
Ingredients
Carnaroli rice, 320g
Green asparagus (or white asparagus), 1 bunch
Diced pancetta, 120g
Shallot, 1
Vegetable stock, 1 litre
Dry white wine, ½ glass
Grana Padano PDO, finely grated, 70g
Butter, 30g
Double cream, 100ml
Extra virgin olive oil, to taste
Salt and pepper, to taste
Preparation
Prepare the asparagus by snapping off the woody ends. Slice the stalks into rounds and set the tips aside separately.
Fry the pancetta in a dry pan with no added fat until golden and crispy. Set aside.
In a large, heavy-based saucepan, gently soften the finely chopped shallot in a drizzle of olive oil. Add the rice and toast for 2 minutes, then pour in the white wine and stir until absorbed.
Add the sliced asparagus stalks and begin adding the stock one ladle at a time, stirring continuously. Halfway through cooking, add the asparagus tips.
Make the Grana Padano PDO cream by gently warming the double cream in a small saucepan, then stirring in the grated cheese until you have a smooth, velvety sauce.
When the rice is cooked, remove from the heat and stir through the butter and a generous spoonful of the Grana Padano cream to finish. Fold in the crispy pancetta.
Serve immediately, finishing each portion with an extra drizzle of the cream and a scattering of pancetta on top.
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