Enjoy Risotto this Autumn
Celebrating Italian Heritage Month offers a wonderful opportunity to reconnect with the traditions, flavors and regional stories that make Italy’s culinary legacy so enduring. Cooking is not just about preparing a meal. It’s about preserving memories, honoring family roots and savoring dishes that feel both comforting and meaningful. Risotto with Asparagus and Prosecco, a classic from Lombardy, is exactly the kind of recipe that brings heritage to life in a warm, approachable way.
This dish embodies the elegance and simplicity that define northern Italian cooking. Lombardy is known for its refined risotto, each one built on patience, good ingredients and the gentle rhythm of stirring. For those who appreciate cooking as a calming ritual, risotto offers a soothing, almost meditative experience. The slow addition of stock, the softening of onions and the gradual transformation of Arborio rice into something creamy and luxurious make this recipe ideal for anyone who enjoys taking their time in the kitchen.
The ingredients themselves also speak to Italian tradition. It is a dish that invites storytelling: memories of grandparents stirring pots on Sunday afternoons, tales of regional specialties passed down through generations or reflections on travels through northern Italy. It’s warm, comforting and deeply rooted in Italian culinary identity, making it an ideal dish for honoring the flavors and traditions that continue to shape family tables today.
Risotto with Asparagus and Prosecco
(Lombardy, Italy)
Serves 4
Ingredients
1 large bunch fresh asparagus
4 Tbsps extra-virgin olive oil
1 medium onion, minced
1½ cups Prosecco of your choice
Salt and pepper, to taste
1½ cups Arborio rice
4 cups vegetable stock
Parmesan, grated, for garnish
1½ Tbsp butter
2 oz Taleggio cheese (or other soft cheese like Fontina or Brie)
Directions:
1) Cut the asparagus stems into small pieces.
2) In a skillet over medium-high heat, warm 2 Tbsps of the olive oil and brown half of the onion for 4 to 5 minutes, stirring often.
3) Add the asparagus and cook until crispy and tender, about 3 minutes.
4) Add in a ¼ cup of the prosecco and stir, allowing it to evaporate. Add salt and pepper. Set aside.
4) In a heavy pot over medium heat, warm the remaining 2 Tbsps of olive oil and brown the rest of the onion.
5) Add the rice, and let it toast for 4 minutes, frequently stirring. Add ½ cup of the prosecco, and again, allow it to evaporate as you stir. Add 1 cup of the vegetable stock and stir the rice for 6 to 7 minutes.
6) Risotto requires constant stirring. Continue to add the remaining 3 cups of the stock in ½-cup increments, letting each addition absorb before adding more. When the rice is close to al dente, after about 12 minutes, add the asparagus/onion mixture.
7) Add the cheese, butter and remaining prosecco. Stir to combine. Divide risotto among serving bowls, garnish with grated Parmesan.
Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.
