Exquisite Asparagus Risotto with Pistachio & Black Garlic | Culinary Musume by Chef Mohamed Abdell

Unlock the secrets to modern Italian fine dining with this luxurious Asparagus Risotto with Pistachio and Black Garlic! 🌿✨
Chef Mohamed Abdell from Culinary Musume guides you step-by-step through a vibrant asparagus broth, a silky pistachio paste, and an elegant risotto finish.
Perfect for impressing your guests or elevating your home cooking to a new level of refinement!
👨‍🍳 Recipe Highlights:
• Creamy Carnaroli rice
• Fresh asparagus broth and ribbons
• Toasted pistachio and asparagus paste
• Black garlic for a deep, umami finish
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🌿 Asparagus Risotto with Pistachio & Black Garlic
Modern Italian Cuisine Style
🧑‍🍳 Serves: 4
🕰️ Total Time: 45 minutes
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🛒 Ingredients
🟢 Asparagus Broth
• 500ml vegetable stock
• 300g asparagus (use the stalks, reserve tips for garnish)
• 30g baby spinach
• Salt to taste
🍚 Risotto
• 280g Carnaroli rice
• 1 shallot (or 1 small confit onion), finely chopped
• 80ml dry white wine
• 30g unsalted butter (cold, cubed)
• 30g Parmigiano Reggiano, grated
• Salt & white pepper to taste
• Extra virgin olive oil
🌰 Pistachio-Asparagus Paste
• 50g pistachios, lightly toasted
• 40g asparagus tips, blanched
• 2 tbsp extra virgin olive oil
• Pinch of salt
• Optional: splash of broth to emulsify
🖤 Garnish
• 6 black garlic cloves, sliced or pureed
• Asparagus ribbons or spears (blanched)
• Crushed toasted pistachios
• Micro herbs or baby basil (optional)
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🔪 Preparation
1. Asparagus Broth
1. Bring the vegetable stock to a simmer.
2. Add chopped asparagus stalks and simmer for 10 minutes.
3. Add baby spinach, simmer for just 30 seconds.
4. Blend immediately and strain. Keep hot.
2. Pistachio-Asparagus Paste
1. Blend toasted pistachios and blanched asparagus tips with olive oil until smooth.
2. Season with a pinch of salt. Add broth if needed for a silky texture.
3. Risotto Base
1. In a heavy-bottomed pan, gently sauté shallot in olive oil until translucent.
2. Add Carnaroli rice, toast for 2–3 minutes until lightly pearled.
3. Deglaze with white wine; stir until absorbed.
4. Gradually add hot asparagus broth, one ladle at a time, stirring constantly.
4. Finishing Touches
1. When rice is al dente (~17 minutes), remove from heat.
2. Stir in cold butter, grated Parmigiano, and the pistachio-asparagus paste.
3. Adjust seasoning with salt and white pepper.

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