Risotto with sweet pumpkin
15 recipes
Risotto of field asparagus, saffron and pecorino cheese
ingredients
servings
2
Rice
200 oz
Shallots
4 unit
Laurel
30 oz
Ground ginger
2 spoons
Saffron
1 spoon
Pecorino cheese
50 oz
Chives
20 oz
Nutmeg
20 oz
White wine, Pinot
1 glass
Extra virgin olive oil
3 spoons
Iodized salt
1 teaspoon
Butter
30 oz
Forest asparagus
200 oz
first courses from Italy
Risotto of field asparagus, saffron and pecorino cheese
Risotto of field asparagus, saffron and pecorino cheese
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A risotto from simple ingredients, but determined through the use of spices and Tuscan pecorino.
preparation
step 1
Wash and clean the asparagus: just remove the bottom hard stem, which with a little finger pressure will come off by itself.
step 2
Prepare the vegetable broth: in a pot, put in salted cold water asparagus, 2 staircases coarsely chopped, bay leaves, a handful of ginger and nutmeg. Boil.
step 3
In a saucepan with a little 'extra virgin olive oil and white wine, fry the shallot in a low flame and finely chopped chives and a few bay leaves. When the shallot is golden, add the rice.
step 4
Skip the rice taste without getting to toast it, mixing it and by blowing frequently. Once you have absorbed the liquid, sfumatelo with a little 'white wine. Keep stirring.
step 5
Absorbed wine, rice washed down with a little 'boiling vegetable stock and continue stirring it all.
step 6
Irrigate the rice has absorbed each time the vegetable broth and stir again: this is the procedure that will allow the rice to release the starch, so that creates the typical risotto creamy sauce.
step 7
When the rice will come in the middle of cooking, add the asparagus that, boiled, you have previously removed from the vegetable broth that instead must always remain hot, so that the cooking of rice is not interrupted.
step 8
Add a handful of ginger. Add a handful of grated pecorino cheese. Keep stirring and adding broth until the rice is cooked.
step 9
Remove the rice from the heat and dissolve in half a cup of vegetable broth 1 teaspoon of saffron: pour the rice and continue to stir until everything will not be amalgamated.
step 10
Add a knob of butter and, if necessary, season with salt. Keep stirring if the risotto were to dry out, add a little 'vegetable broth, so it stays creamy sauce.
step 11
Serve the rice into individual portions and add a little oil evo and a handful of grated cheese.
