RISOTTO AGLI ASPARAGI dello Chef Pino

June is the month for asparagus in Italy and since we are in full season Chef Pino you might like a recipe that really hits the spot and can easily be reheated or eaten cold the next day.

Asparagus Risotto

SERVINGS: 4

PREP TIME : 1 Hour


INGREDIENTS : Asparagus Cream and Garnish 6 tbsp extra virgin olive oil or butter

1 shallot, minced

dry white wine 20+ asparagus 1 tablespoon of minced parsley


Risotto Two tablespoons of minced shallots 320g Arborio or Carnaroli rice ½ cup dry white wine 1 liter vegetable stock

Parmigiano cheese to taste


DIRECTIONS :

Asparagus Cream and Garnish After cleaning the asparagus and cutting away the tough stems, save the tips for a garnish and cut what is left into two equal parts using the bottom section for the 'cream' and cutting the upper section into small discs.

In a sauté pan add a 1/4 of a cup of wine, a tablespoon of oil, a teaspoon of shallots, a pinch of salt and the small discs of asparagus. Cook until al dente and then set aside.

Do the same thing with the bottom part of the asparagus but this time cook until very soft, then purée with parsley and set aside.

The tips should be sautéed quickly with very little oil and left crunchy.

Pre cook the shallots In a small skillet fry the shallot in olive oil or butter until it is translucent, don’t let it brown or caramelize. If necessary add water until it is no longer crunchy. Set aside.

Toasting the rice

Place oil or butter and rice in the pan and stir over medium heat until the rice starts to smell nutty. Pour wine onto the rice to bring down the temperature. Stir until alcohol is evaporated.


Slow cooking After toasting the rice and adding the wine put the heat on low, add the first couple of ladles of stock, season with salt and add the cooked shallots. Add stock gradually and after 10 minutes add the asparagus cream. Adjust seasoning and keep adding small amounts of stock until the rice is al dente. Turn off heat, add cheese and the rounds of cooked asparagus, cover and let rest 2 to 5 minutes.


Serve Make sure the serving dishes are hot, you can preheat them in the oven or by microwaving them for two minutes with a small bowl of water to avoid malfunction of your microwave.

Serve your risotto using the tips for a garnish along with shavings of parmigiano.

Wine Pairing Serve the same wine you used in the recipe for the perfect pairing.

LANGUAGES SPOKEN

ITALIANO
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