Risotto with asparagus & Grana Padano

Rice was first introduced to Italy and Spain by the Arabs during the Middle Ages. It was in Milan where the rice met its delicious destiny through Risotto alla Milanese. The secret of the Risotto is in 6 core components: rice, stock (usually chicken), onions, butter, wine, Parmesan.  Served by itself, or as an accompaniment to Ossobucco and other dishes, risotto was discovered to be an excellent way of using the shorter-grained rice, the starchy component of the dry grain mixing with the stock to create a thick, creamy sauce.


Serves: 6
Cooking time: 20 minutes
Difficulty: Medium


Ingredients:

– 320 gr rice Carnaroli
– 30 gr Butter
– 2 tbs extra virgin olive oil
– 300 gr asparagus cleaned
– 1 Shallot
– 150 gr Stracchino or cresenza cheese
– 100 gr Grana Padano
– 1 glass white wine
– Salt & Pepper as needed
– Vegetable broth as needed

 

 


How to do it:

Step 1:  Boil the Asparagus in salted water and once cooked, drain and cut into smaller pieces. Chop the shallot finely and let it cook over low heat for about 10-15 minutes in a pan with the oil and butter.

Step 2:  After some time, add the rice  and toast it with shallot for a couple of minutes, stirring constantly, then add the glass of white wine and let it evaporate. When the wine is completely absorbed, add the vegetable stock a little at a time until the rice is completely cooked.

Step 3: Halfway through cooking, add the stracchino or cresenza, rest of broth and stir to dissolve it and make the creamy risotto. Also add the asparagus to small pieces. Add the pepper & salt and finish cooking.

Finish:  One minute before turning off the fire, add the Grana Padano and leave it creamy. Serve the risotto decorated with the asparagus heads and additional Grana Padano.

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