My Risotto at Cannavacciuolo...
Looking at the "Nightmare Kitchens" program with chef Cannavacciuolo, I was keen on the dishes he cooked. Among the many prepared dishes, there is this risotto that I then personalized in my own way.

 

My advice ...
I recommend using Carnaroli Rice, because it keeps cooking better than other rice varieties during the slow cooking required to make risotto, as it has more starch content.

 

Ingredients for 4 people:
320 gr of Rice Carnaroli
1 bunch of asparagus (about 350 gr)
3 Fresh Leeks or an Onion (possibly red Tropea)
A short (about 20 ml) of Rhum
100 gr of Parmigiano Reggiano DOP grated (or Grana Padano DOP)
30 gr of butter
Extra Virgin Olive Oil q.b.
Salt up q.b.
White pepper q.b.

 

A) Preparation of Asparagus:
Carefully wash asparagus under running water. Let them go and dry them with a canvas.
Remove the end of the stem (about 2 cm). Cut the tips and keep them aside (we cook them directly into the risotto, while from the stems you will have to remove the outer part with a potato pot and tie it to a kitchen string.

 

In a tight and tall pot (so as to keep them standing) with salt water that has already reached the boil, cook the asparagus, making sure to put the wider part of the asparagus down.
Cook for about 10 minutes, but with a fork from 8, try to see if they are cooked (everything depends on how thick).
Remove the asparagus from the water (keeping the broth) and shake them by adding an oil wire and salt q.b. Until you get a velvety cream.

 

B) Preparation of Leeks:
In a pan with an extra virgin olive oil and some of the water will cook the leeks (or onion as an alternative) that you have previously hacked and chopped.
When diving take it off the fire and keep it aside.

 

C) Preparation of Risotto:
Repeat the previously used baking water for the asparagus stems and put on the fire again to bring it back to the boil, making sure it is at least 1.2 liters, otherwise add another water.

 

Now let's make the rice. Heat a non-adhering pot well, and when warm, put the rice on toast, taking care to keep it thick. When it begins to drizzle, blend with 20 ml of Rhum (or Whiskey).
Now continue cooking by adding asparagus baking soup and taking care to turn it from time to time.

 

5 minutes from cooking the rice add the previously cooked onion and the asparagus tips.
At 2 minutes of cooking (when still at the tooth) turn off the fire and stuff with butter, Parmesan cheese and a string of Extra Virgin Olive Oil. Rest the lid for 1 minute.

Take a nice pot of Vietri potter and add a couple of spoons of asparagus cream previously prepared and heated to the bottom. At the center place our rice and finish the dish with an extra virgin olive oil and, if you like, a ground of white pepper.