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Risotto of field asparagus, saffron and pecorino cheese

ingredienti

persone

2

Scalogni

4 unit

Zenzero macinato

2 spoons

Zafferano

1 spoon

Vino bianco, Pinot

1 glass

Olio extravergine di oliva

3 spoons

Sale iodato

1 teaspoon

Riso

200 grams

Pecorino

50 grams

Erba cipollina

20 grams

Noce moscata

20 grams

Burro

30 grams

Asparagi di bosco

200 grams

Alloro

30 grams

Primi Piatti da Italia

Risotto of field asparagus, saffron and pecorino cheese

Risotto of field asparagus, saffron and pecorino cheese

vegetariano con lattosio fonte di Vit gruppo B ricco in ferro ricco in calcio ricco in potassio

pronta in

40 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Risotto of field asparagus, saffron and pecorino cheese

A risotto from simple ingredients, but determined through the use of spices and Tuscan pecorino.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

step 1

Wash and clean the asparagus: just remove the bottom hard stem, which with a little finger pressure will come off by itself.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

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.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

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.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

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.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

step 5

Absorbed wine, rice washed down with a little 'boiling vegetable stock and continue stirring it all.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

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.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

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.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

step 8

Add a handful of ginger. Add a handful of grated pecorino cheese. Keep stirring and adding broth until the rice is cooked.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

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.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

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.

Foto preparazione Risotto of field asparagus, saffron and pecorino cheese

step 11

Serve the rice into individual portions and add a little oil evo and a handful of grated cheese.

fabbisogno giornaliero
(per persona)

Main +

Calories 917.41 kcal n.d.

Fat 38.24 g n.d.

Carbohydrates 110.56 g n.d.

Protein 22.78 g n.d.

Fibers 8.03 g n.d.

Water 233.63 g n.d.

Ashes 7.19 g n.d.

Sugars 3.4 g n.d.

Starch 72.9 g n.d.

Minerals +

Calcium 469.08 mg n.d.

Sodium 1587.92 mg n.d.

Phosphorus 451.57 mg n.d.

Potassium 626.88 mg n.d.

Iron 13.98 mg n.d.

Magnesium 93.72 mg n.d.

Zinc 2.91 mg n.d.

Copper 0.45 mg n.d.

Manganese 4.65 mg n.d.

Selenium 22.76 mcg n.d.

Fluorine 0.48 mcg n.d.

Vitamins +

A 278.15 mcg n.d.

B1 0.78 mg n.d.

B2 0.67 mg n.d.

B3 6.69 mg n.d.

B5 1.56 mg n.d.

B6 0.63 mg n.d.

B9 225.0 mcg n.d.

B12 0.31 mcg n.d.

C 16.34 mg n.d.

E 2.58 mg n.d.

B12 added 0.0 mcg n.d.

D 0.36 mcg n.d.

K 31.94 mcg n.d.

Total choline (Vit. J) 10.13 mg n.d.

Lipids +

Monounsaturated 16.81 g n.d.

Polyunsaturated 2.82 g n.d.

Saturated 17.31 g n.d.

Cholesterol 58.25 mg n.d.

unsaturated 19.65 g n.d.

Amino acids +

Phenylalanine 0.96 g n.d.

Isoleucine 0.89 g n.d.

Histidine 0.56 g n.d.

Leucine 1.63 g n.d.

Lysine 1.27 g n.d.

Methionine 0.43 g n.d.

Tyrosine 0.82 g n.d.

Threonine 0.71 g n.d.

Tryptophan 0.27 g n.d.

Valine 1.2 g n.d.

Other +

Ethyl alcohol 10.6 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio