Fresh asparagus risotto Ingredients: 1 bunch of - rather fine green or purple asparagus - 50 g of - butter 1 knob of butter - 1- onion or 2 shallots of your choice salt white pepper - 300 g of - rice for Arborio type risotto - 15 cl of - white wine - 1 l of - vegetable stock - 100 g of - finely grated parmesan or grana.
Utensils： 1 Knife kitchen knives- 1 saucepan pots and pans- 1 Grater graters- 1 Wooden spoon 1 kitchen scales-
Total time:
40 min
Preparation:
10 min -
Cooking:
30 min
Phase 1
Prepare the asparagus by breaking the bottom of the asparaguserge with a sharp blow (this is the hardest part), peel them if necessary.
Phase 2
Cut into sections, reserving the ends.
Phase 3
Melt the butter and sweat the finely chopped shallots or onion.
Phase 4
Add the asparagus (without the tips) and cook gently for 5 minutes.
Phase 5
Add the rice and turn up the heat.
Phase 6
Pour the white wine.
Phase 7
Pour the hot vegetable broth (this is important) in 3 batches, adding each time it is absorbed.
Phase 8
The rice should not be crunchy but creamy, do not add too much salt, wine and cheese broth will do it.
Phase 9
Halfway through cooking, add the asparagus tips. Taste to check that the rice is cooked and season with pepper, then pour in the finely grated parmesan and a knob of butter and mix well so that it melts.
Phase 10
Serve very hot.
Utensils： 1 Knife kitchen knives- 1 saucepan pots and pans- 1 Grater graters- 1 Wooden spoon 1 kitchen scales-
Total time:
40 min
Preparation:
10 min -
Cooking:
30 min
Phase 1
Prepare the asparagus by breaking the bottom of the asparaguserge with a sharp blow (this is the hardest part), peel them if necessary.
Phase 2
Cut into sections, reserving the ends.
Phase 3
Melt the butter and sweat the finely chopped shallots or onion.
Phase 4
Add the asparagus (without the tips) and cook gently for 5 minutes.
Phase 5
Add the rice and turn up the heat.
Phase 6
Pour the white wine.
Phase 7
Pour the hot vegetable broth (this is important) in 3 batches, adding each time it is absorbed.
Phase 8
The rice should not be crunchy but creamy, do not add too much salt, wine and cheese broth will do it.
Phase 9
Halfway through cooking, add the asparagus tips. Taste to check that the rice is cooked and season with pepper, then pour in the finely grated parmesan and a knob of butter and mix well so that it melts.
Phase 10
Serve very hot.