Asparagus risotto
Ingredients
- 320 grams of dwarf veronese vialone rice
- 1 litre of broth better than vegetables
- 400 grams of white and green asparagus
- 1 shallot
- 30 grams of butter
- 40 grams of Parmigiano Reggiano or Grana Padano cheese
- Salt enough
- Olive Oil enough
Instructions
- remove the end and harder part of the asparagus, wash them
- cut the tips and separate them and cut the rest of the asparagus into very small pieces
- brown the asparagus tips in a little oil and butter, add a little hot broth, cook covered for 5 minutes and set aside.
- In a saucepan brown the chopped shallot in butter and a little oil, add the rice and toast it until it is hot and transparent.
- At this point add one or two ladles of boiling stock, stir and add the chopped asparagus.
- continue cooking by stirring continuously and adding the broth when needed.
- When almost cooked (approx. 20 min.) add the browned asparagus tips and stir in a small piece of butter and grated cheese. Cover for one minute and bring to the table.
Notes
To accompany with young, fruity and fresh light wine.
The Veronese plain at the base of the pre-alpine reliefs is a land rich in pure water that rises to the surface. For this morphological characteristic in this region has developed since 1500, the cultivation of rice here finds optimal environmental conditions.
Verona is one of the main rice producers in Italy with a wide variety of rice types and of course also different ways to eat it. There are many recipes and combinations with other local products and one of these is risotto with asparagus from Verona.
