Green asparagus risotto
April to June is high season for green asparagus and nothing like a risotto to highlight the flavors of this delicious vegetable.
An easy and quick recipe, which sings well of spring
Ingredients for 4 persons :
- 300gr of Carnaroli or Arborio Rice*
- 1 bunch of Green Asparagus (500gr)
- Organic Olive Oil*
- 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
- Carefully scale the asparagus 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.
- 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.
- Cut the stems into 1cm pieces
- Peel and chop the shallot
- Put a drizzle of Organic Olive Oil in a pan and sauté the shallot with the stem sections for 2 to 3 minutes.
- Add the Rice, brown it until it becomes translucent.
- Deglaze with the glass of white wine
- 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.
- Gradually add the preheated vegetable broth so that the rice remains moist and cook over medium heat for 18 minutes.
- 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.
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