Fresh, flavorful and very spring-like, the spring risotto with agretti, scented with lemon, is very easy to make.
For me, who loves risottos, this variation was a wonderful discovery; agretti, with their delicate flavor, marry perfectly with Parmigiano and lemon zest. Also, it’s a really quick preparation: just have a good vegetable broth and the agretti (which nowadays can be found pre-bagged at the supermarket), and you’re done.
Until recently, I would have suggested the pressure-cooker version, but with the Bimby everything is easier and the final texture is incredibly creamy.
But you already know: when I make recipes with the Bimby, I always also leave the version for normal cooking or kneading, so below you’ll find tips to prepare our fantastic spring risotto with agretti without a Bimby.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Minute
- Preparation time: 2 Minutes
- Cooking time: 16 Minutes
- Portions: 2 Servings
- Cooking methods: Cooking with a kitchen robot
- Cuisine: Mediterranean
- Seasonality: Spring
Ingredients
- 3 cups vegetable broth
- 5.6 oz Carnaroli rice
- 5.3 oz agretti
- black pepper
- 2 tablespoons Parmigiano Reggiano PDO
- lemon zest
- onion (to taste)
- 1 1/3 tablespoons extra virgin olive oil
- 2 tablespoons white wine
Tools
- Kitchen robot
Steps
Prepare a good, flavorful vegetable broth; strain it and keep it hot.
Wash the agretti and trim the longest ones.
Put the onion into the Bimby bowl; chop 5 sec./speed 5. Add the oil and sauté for 2.5 minutes/speed 1/248°F.
Add the rice, toast at 212°F for 1 min./counterclockwise. Deglaze with white wine 1 min./counterclockwise 212°F speed/soft without the measuring cup.
Add hot broth and set the time indicated on the rice package (for me 16 minutes) 212°F – counterclockwise speed soft. When 5–6 minutes remain, add the agretti through the hole.
At the end of cooking, add the Parmigiano, stir and wait about 1 minute before plating.
Serve the risotto on a flat plate.
Finish the preparation with freshly ground black pepper and grated lemon zest.
Cooking in a pressure cooker:
Sauté the chopped onion in the oil, add the rice, toast and then deglaze with white wine. Stir and add the agretti and hot broth. Close and bring to pressure, counting about 6 minutes from that point. Depressurize, check for salt, add the Parmigiano and finish. Serve on plates with pepper and grated lemon zest.
In a pressure cooker you need much less liquid than for normal cooking; usually you calculate roughly 2 ladles of liquid/broth per person; in any case, the rice should be covered by about one finger’s width (approximately 0.4 in) and, if necessary, decompress and check also because agretti release little water.
FAQ (Questions and Answers)
Can I use agretti raw directly in the risotto?
Yes. Agretti only need to be washed and trimmed, then they are added in the final minutes of cooking. There’s no need to boil them beforehand.
How long should agretti cook in the risotto?
On average the final 5–7 minutes are enough. They should remain tender but not fall apart.
Is white wine mandatory?
No. You can omit it and replace it with hot broth.
The wine only adds a fresher aromatic note.
