Asparagus season is here, and Amano is making the most of it. Chef Jan Vachuda has shared his recipe for risotto, which perfectly combines white and green asparagus with wild garlic.
If you want to taste how versatile and imaginative asparagus can be used in other seasonal dishes, head straight to the Amano restaurant. The current à la carte menu features several specialties, and on May 30, 2025, there will be an evening event called ASPARAGUS, CHAMPAGNE & CAVIAR, where this spring ingredient will shine in all its glory.
Ingredients for asparagus risotto (4 servings):
- 400 g Acquerello rice
- 80 g shallots
- 150 ml dry white wine
- 100 ml extra virgin olive oil
- 800–1000 ml vegetable stock
- 200 g green asparagus
- 200 g white asparagus
- 80–100 g Parmigiano Reggiano (24 months)
- 125 g asparagus cream (see below)
- 125 g butter
- 4 basil leaves
- organic lemon zest (finely grated)
- salt to taste
Ingredients for asparagus cream (4 servings of risotto):
- 30 g shallots
- 150 g green asparagus
- 10 g wild garlic
- 25 g butter
- 25 ml dry white wine
- 50 ml extra virgin olive oil
- 100 ml whole milk (3.5%)
- 100 ml whipping cream (33%)
- salt to taste
Preparation of asparagus cream:
Heat olive oil in a warm pot and sauté finely chopped shallots until translucent. Add sliced green asparagus and sauté briefly over low heat. Pour in white wine and allow the alcohol to evaporate. Then add the milk and cream, season with salt to taste, and cook for about 10 minutes, until the asparagus is tender and the liquid has almost evaporated. Transfer the mixture to a blender, add cold butter and blanched wild garlic, and blend until smooth. For a smoother texture, you can strain it through a fine sieve. To keep the cream a fresh green color, cool it immediately in an ice bath while stirring constantly.
Risotto preparation:
Pour olive oil into a heated pot and sauté finely chopped shallots over low heat until translucent. Add rice and stir constantly for about one minute. Then pour in dry white wine and let it evaporate completely. Gradually add hot vegetable stock and stir constantly until the rice is al dente.
When the rice is almost done, stir in half of the chopped green asparagus and the pre-cooked white asparagus (cooked in lemon-sugar water to reduce bitterness). Next, add the asparagus cream, grated Parmigiano Reggiano cheese, cold butter, finely chopped basil, lemon zest, and a tablespoon of cold extra virgin olive oil. Mix everything thoroughly with a spatula until smooth and creamy.
Briefly fry the remaining green asparagus in butter (approx. 30 seconds) and use as a final garnish for the risotto.