First courses
Asparagus and stracchino risotto
Beginner
45 min
4 Portions
Ingredients:
For the chips:
PREPARATION
Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.
Heat the vegetable broth in a pot.
Pour some oil into another pot, then add some finely chopped shallot.
Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.
Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.
Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.
Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.
Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.
Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.
Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.
Add some chopped rosemary and some pepper.
Cook in the oven for five minutes.
Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!