How to cook asparagus # 2 – risotto
How to make a risotto with asparagus? Everyone has their own recipe: classic risotto requires certain rules and tricks but at home everyone can put their own touch and some 'flair and imagination. The flavor of asparagus goes well with the delicate rice, giving a simple dish but nutritious and often appreciated. But can easily be a great way to dinuclear asparagus, the "fallback" for what "moves" from the classic second of asparagus or the famous asparagus with eggs. The recipe of this tasty risotto is a sort of "phase two" in relation to the basic recipe or cooking easier, allowing you to gution asparagus as a side dish a few seconds. Usually used for risotto are the most common green asparagus. In our recipe, the butter will be replaced by growth, but some use a spreadable cheese such as Philadelphia or ricotta.
Preparation
Cooking water where they boiled the asparagus (if it is cold and tasteless boil and salt) Pan for risotto Shallot (you can also use onion) Chopping board Knife Extra virgin olive oil Rice for risotto (not sure that the parboiled, better Carnaroli or Rome) Wooden spoon Ladle steel (the one to serve the broth) Half a glass of white wine Salt Pepper Growth Parmesan Asparagus Cooker
Eduoni
Cut the end of the asparagus boiled sliced (if not already done so) and still cut into slices (about 20 mm), even some entire asparagus leaving the tips intact Slice scallions thin on the board to make the sauce Turn on the gas and put the pot for the risotto Put some 'oil in the pan and add shallots Sauté until brown on low heat to avoid burning Add sliced asparagus (tips will be added halfway through cooking) Pour the rice: 80 grams per person Toast for one minute and turn with a wooden spoon Pour the white wine and evaporate turning the rice with the spoon so it does not stick Lower gas and add two ladles of water asparagus (which replaces the traditional soup) Cook and turn occasionally until the riceabsorbs water and add a ladle at a time After ten minutes of cooking, add the asparagus tips and the growth (about 150 grams but also go to taste) Continue to simmer and add water, little at a time so that is not a liquid risotto When you miss five minutes of cooking (usually it takes about 20 to 25 minutes of cooking) add a little 'black pepper (if desired) and the grated Parmesan cheese (or parmesan cheese) Raising the gas and to finish cooking on high heat and continue to turn the rice with a wooden spoon and gently Taste and let rest for a few minutes before shutting down Observed: if it were to finish the asparagus water and boil do not worry a bit 'salted water Should be a little 'liquid risotto (not too!) Add a little' more Parmesan, if the same is true of rice doVesse be a bit 'bland (obviously would be better to see even 5 minutes before end of cooking)
From Comefare
Term : best cream of asparagus soup,
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