Risotto with artichokes, with dried tomatoes, spicy olives and saffron
first courses from Italy
Farrotto with asparagus.
Farrotto with asparagus.
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A risotto different from the usual!
preparation
step 1
First we start the farrotto, I moved as for the classic risotto, I roasted it with a little oil in the saucepan, I faded with white wine and I let it evaporate before adding the stock a little at a time.
step 2
Let it cook over moderate heat, taking care to stir it regularly and to wet it when it dries too much. Mine took 20 minutes to cook.
step 3
Meanwhile I took care of the asparagus. I folded them in the final area, so that they cut off where the hardest part starts, I peeled them with a potato peeler and cut them into slices, keeping the heads aside.
step 4
Let's sauté in a pan with a little oil on a moderate flame, adding one or two tablespoons of broth. Let's put aside and cook the heads the same way.
step 5
Cut the dried tomato into small pieces, desalination. Dissolve the saffron in two tablespoons of broth and add to the spelled when approaching cooking, add the asparagus slices and the dry tomato out of focus.
step 6
We serve hot decorating with asparagus tips.