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Green asparagus risotto

Ingredients for 4 persons :

Ingredients Risotto Asperges Vertes

  • 300gr of San Andrea Rice from Tomasoni Riso*
  • 1 bunch of Green Asparagus (500gr)
  • Organic Olive Oil Masseria Calongo*
  • Riserva del Mare fine salt *
  • 1 shallot
  • 1 glass of white wine
  • 1.2 – 1.5l vegetable stock
  • 25g of butter
  • 30g of grated parmesan*
  • Pepper

* Products available at MO Tra Mozzarelle & Olive

  1. Ecailles Asperges

    Carefully scale the asparagus, cf. scales circled in red on the photo going up to below the head. Remove the stem of the asparagus, generally 5 to 10cm. Experiment by cutting with a knife starting from the bottom, the knife must cut without too much resistance.
  2. Wash the asparagus in clear water. Cut the heads of the asparagus and put them for a few minutes in clear water, this will allow any grains of sand to leave.
  3. Cut the stems into 1cm pieces
  4. Peel and chop the shallot
  5. Put a drizzle of Masseria Calongo Organic Olive Oil in a pan and sauté the shallot with the stem sections for 2 to 3 minutes.
  6. Add the Tomasoni Riso San Andrea Rice, brown it until it becomes translucent.
  7. Deglaze with the glass of white wine
  8. At the same time, cook the asparagus heads in salted water with Riserva del Mare fine salt for 5-6 minutes, they must remain crisp.
  9. Gradually add the preheated vegetable broth so that the rice remains moist and cook over medium heat for 18 minutes.
  10. Cut the fire! Adjust the seasoning to your taste with Riserva del Mare Fine Salt.

The trick: the butter and the parmesan should not cook but melt: add 25g of butter in pieces and 30g of grated parmesan. Mix, arrange the asparagus heads on the risotto and serve.

Posted in: Cooking recipes

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