Asparagus risotto
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With its delicate flavor, its unmistakable color and its delicious aroma, asparagus risotto is one of the great classics of Italian cuisine that everyone always likes, remains stable over time and never goes out of fashion.
Italy boasts both large rice and asparagus crops. In this way, the union of these two ingredients is already a big step forward in the final quality of the dish itself.
Risotto with asparagus, among other things, is very simple to make. To make it good, however, I recommend you do it in spring when this vegetable is at the height of its maturation, can be found at the market and releases a delicious flavor in the dishes.
Obviously, if you have a great desire for risotto with asparagus you can easily do it whenever you want, you can use both those grown in greenhouses and those frozen, but as you know by now I prefer to follow the seasons and enjoy the goodness of the products of the earth when it is the right time to do so.
You often ask me what is the ideal cooking time of asparagus. Well, I tell you "it depends"! The time depends, in fact, on the thickness of the same. If they are thinner or perhaps wild it will take less, if you are using the thicker and larger ones it will take a few more minutes.
Making rice with asparagus is always a good idea. It is a dish that in its simplicity has an indisputable refinement and elegance! And then, starting from this base you can add other ingredients according to your tastes: sausages, speck, but even shrimp are great.
To cook asparagus well when you need them as a side dish, just boil them in a saucepan with high edges so that the tips come out of the water so that they do not become too soft.
Write down the ingredients and get to work!
► Ingredients to prepare asparagus risotto:
Carnaroli rice 300 g
Asparagus 500 g
Butter 80 g
Shallot 1
Parmigiano Reggiano cheese to taste
Vegetable broth to taste
Salt to taste
Black pepper to taste
The recipe on the site: https://www.casapappagallo.it/ricette...
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