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    Risotto with asparagus and Grana Padano Riserva
    Difficulty
    Easy
    		Preparation
    T340 min
    		Servings for
    4 people
    Risotto con asparagi e Grana Padano Riserva p IMG_5248

    Ingredients

    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

    Grana Padano RiservaRice

    Preparation

     

    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.

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