If you have a copy of The Olive Oil Enthusiast, you’re likely familiar with the way we make risotto. This follows the same technique with a few changes.
It’s that time of year when we find asparagus growing wild in the groves. They’re thin, similar to a weed, and take a bit of patience to clean and trim. Wild asparagus is more bitter, with strong notes of peas and chicory, making it a perfect match for the Lina EVOO. Finding them is hit or miss, so when we aren’t lucky, we pick them up from a roadside stand (our favorite) or the grocery store.
Look for thin asparagus, about ¼ inch (6 mm) thick. At this size, they’ll melt into the sauce.
This recipe calls for 300 g (10½ oz) of rice for four people, about 70 g (2½ oz) per person. It’s a smaller portion meant because it’s meant to be served as part of a traditional Italian lunch alongside other dishes. Sides and secondi suggestions at the bottom.
Both work in this recipe. Fresh porcini weigh more than dried, so the quantities differ. If you’re new to working with dried porcini, this post walks you through everything.
For dried: rehydrate per the instructions below and save the soaking liquid. It adds depth. For fresh: brush off any dirt and skip the soaking step. Use a bit more broth to compensate.
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