Rice and meat pasties
15 recipes
Risotto with asparagus and taleggio cream
ingredients
servings
5
Iodized salt
1 pinch
Butter, without salt
1 spoon
Extra virgin olive oil
1 spoon
Parsley
1 sprig
Tropea onion
1 half
Eggs
1 unit
Water
1 fl oz
Taleggio cheese
60 oz
White wine
1 glass
Potatoes
1 half
Field asparagus
300 oz
Carnaroli rice
320 oz
first courses from Italy - Campania
Risotto with asparagus and taleggio cream
Risotto with asparagus and taleggio cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first creamy and tasty dish: risotto with asparagus cream, stuffed with taleggio and completed with a hard egg yolk.
preparation
step 1
Clean asparagus by removing the end of the stalk. Remove the asparagus tip and set aside, scrape the stalk with a paddy and then cut it into small pieces.
step 2
Cut half onion and thin slices into a small potato.
step 3
Sprinkle the onion in a saucepan with a pinch of oil and then add the potato, the asparagus except the tips and the parsley. Add a glass of hot water and cook for 15/20 minutes with lid.
step 4
Finally adjust the salt. After this time, blend everything until you get a cream (if necessary add more water).
step 5
In a non-stick frying pan, brown the rice with a nut of butter, then blend with white wine and continue cooking by adding water or boiling broth for 15/17 minutes.
step 6
At half-cooking, combine the asparagus tips and a few minutes after the end of the cooking add the asparagus cream and keep it with the taleggio in fuoco off.
step 7
Adjust salt, let it rest and serve by crumbling a hard egg yolk. The asparagus tips I used to decorate I simply blanched and then split in half in the direction of length.
