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Asparagus and Truffle Risotto

Updated on October 20, 2016

Asparagus Risotto with Truffle

Tuscan Wild Asparagus

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Black or white, truffles are one of the most prized ingredients in Tuscan dishes. Autumn is known for having many sagra del tartufo, which are festivals featuring various traditional foods seasoned with truffles.

During my food tour days, when I mentioned the word truffle, some participants thought I was referring to chocolate bon-bons filled with yumminess. Truffles are actually a type of fungus that grows underground. It resembles a lumpy, dark potato with a textured surface and often grow near tree roots. They smell and taste absolutely DIVINE. I

Asparagus is also a popular vegetable in Tuscany and often paired with fried or poached eggs. Grate some truffle on the eggs and you have an elegant brunch meal.

Asparagus was also favored by historical figures like Julius Ceasar, who enjoyed eating asparagus with butter.

During the autumn season, when the air is nippy and the leaves are golden, many Italians go on the hunt for wild asparagus. Here in Tuscany, it is much smaller and thinner than the traditional kind that you find in the grocery store. In fact, it looks rather pathetic, but don't be fooled! It packs a punch of flavor and can be used in soup, risotto, or pasta.

Asparagus and Truffle Risotto

1/2 kilo fresh asparagus, cut into 1 inch pieces

2 scallions, chopped

2 T olive oil

1 1/2 cup arborio rice

1/2 cup Vernaccia di San Gimignano

4 cups vegetable broth

6 T butter

1/2 cup grated cheese (Parmesan or Aged Pecorino)

1. Place olive oil in pan with scallions and asparagus. Sauté for 2 minutes.

2. Add rice, wine, and half of the water. Lower heat and let simmer.

3. As water evaporates, keep adding more, stirring frequently to achieve a creamy texture.

4. Rice should be cooked until tender yet al dente. Add butter and cheese, stirring to distribute evenly.

5. Sprinkle generously with grated truffle.

Thank you for reading!

C. De Melo
Author & Artist


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