Fish with saffron
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Risotto with creamy asparagus
ingredients
servings
4
Vialone nano rice
350 grams
Greenhouse asparagus
500 grams
Vegetable broth
1 liter
Extra virgin olive oil
30 grams
White wine
1 glass
Grated Parmesan cheese
40 grams
Shallots
1 unit
Grated Parmesan cheese
100 grams
Iodized salt
5 grams
first courses from Italy
Risotto with creamy asparagus
Risotto with creamy asparagus
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic of spring cooking: risotto asparagus. A simple and tasty dish, served in a crispy Parmesan basket, gives a special touch and taste and amazes your diners.
preparation
step 1
Start from Parmesan baskets. Heat a saucepan lightly when it is hot to sprinkle the surface with a layer of grated Parmesan cheese to melt and gourd for 2 minutes.
step 2
Helping with a spatula, unplug and turn the waffle cook another instant and then, with a pliers, detach it from the pan and place it on a capped aluminum cap, to give it the shape.
step 3
Allow to cool before disconnecting. Proceed in the same way for all the other grain baskets you will need.
step 4
Clean asparagus, depriving them (without throwing) the sharper stem part. Spell the stems left with a paddle, wash them and bake them in low salt water for 5 minutes.
step 5
Drain them, keeping the cooking water away, and cool them under the jet of cold water. Separate the tips from the stems, setting aside the first and blending the rest with cream.
step 6
Prepare the vegetable broth, putting in a pot of 1 liter of water and a liter of asparagus cooking water, add all the ingredients and boil for 30 minutes.
step 7
Grind the shallot in a high-edged casserole, with 3 tablespoons of oil and a drop of water. As soon as it is golden, add the rice and let it toast for a couple of minutes.
step 8
Smear with white wine. Allow it to evaporate completely before starting adding the hot broth. At about cooking, add the asparagus cream and adjust the salt.
step 9
When rice is on the tooth, turn off the fire and keep it with a 40 grams of Parmesan cheese. Serve in the baskets of parmesan and garnish with asparagus asparagus aside and a handful of fresh pepper.
