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Composition for Risotto agli asparagi | Asparagus Rice Recipe:
- Prepare 250 g Asparagus
- Prepare 160 g for Rice
- You need 1 for Onion (shallot)
- Get 1 L of Vegetable broth
- Require 100 g Grana Padano
- Prepare 25 g of Butter
- Prepare 2 tsp. of oil EVO
- Provide salt
Risotto agli asparagi | Asparagus Rice Recipe process:
- Wash the asparagus, remove the lower stems, cut first the top, peel the woody lower half and continue to cut about 1 inch.
- Put olive oil in pan, sauté asparagus with onion then set aside.
- Bring stock to a simmer in a large saucepan keep warm over low heat, but do not boil.
- Wash the rice then toast slowly for two minutes, cook rice slowly by adding broth not so quickly and stir occasionally.
- Add the asparagus, pour broth until it reaches a creamy consistency. Off the stove, add the butter and grana padano then give a good mix. Add pepper to taste and waala.. ready to serve!
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