The traditional recipe for asparagus risotto: a sumptuous and refined spring dish in its extreme simplicity
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Preparation of asparagus risotto
1) Clean the asparagus. Remove the woody part of the stem, scrape the remaining part with the potato peeler to remove the fibers, then cut them into pieces and set aside.
2) Trita la onion, fry it with half of the butter in the casserole. Add the rice and make it toast. Wet with the wine and let it evaporate over a high flame; once the alcohol has evaporated, lower the viamma and add the asparagus.
3) Cook on asparagus risotto adding the broth boiling as it dries. Just before serving, stir in the remaining butter and the grated cheese.
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