heart_likeLiked by 9


  • fb
  • print
  • twitter

    Risotto with asparagus and Grana Padano Riserva

    4 people
    T340 min


    • 320 g Carnaroli rice
    • 1 bunch asparagus
    • 100 g Grana Padano Riserva
    • 800 ml vegetable stock
    • 1 cup white wine
    • 50 g butter
    • 1 shallot
    • saffron
    • salt
    • pepper



    STEP 1

    In a pot, brown the chopped shallot with a drizzle of olive oil, add the asparagus cut into rounds and the tips cut lengthways, then lightly fry the mixture adding a ladleful of boiling hot broth.


    STEP 2

    In a pan, fry the chopped shallot in a pat of butter, add the rice and toast for a few minutes.

    STEP 3

    Pour in a cup of white wine, stir and add the asparagus. Continue cooking for 15 minutes, adding ladlefuls of hot broth containing the dissolved saffron and stirring carefully.


    STEP 4

    When the rice is completely cooked, turn the heat off and melt in a pat of butter and the grated Grana Padano.
    Serve the risotto warm and sprinkle with Grana Padano Riserva.