The asparagus risotto with parmesan flakes is a simple dish suitable for all tastes, with a tasty creaminess but made crispy by the cheese waffles cooked …
The asparagus risotto with parmesan flakes is a simple dish suitable for all tastes, with a tasty creaminess but made crispy by cheese-baked wafers
The asparagus risotto with parmesan flakes is a simple dish suitable for all tastes, with a tasty creaminess but made crispy by cheese-baked wafers
The asparagus risotto with Grana Padano wafers of Salt and pepper is a creamy variant of the classic asparagus risotto: the rice enhances the palate, the intense taste of the vegetables and, in the mouth, there is also a pleasant crunchy and tasty note of the grits. It is a spring dish with a delicate but at the same time tasty flavor, it is prepared in less than an hour and quite easily. It is a healthy, genuine first course, ideal for a family lunch but also for a more refined dinner with friends but also perfect for those following a diet or vegetarian regime: a seasonal treat not to be missed!
The asparagus risotto with Grana Padano salt & pepper pods is a simple recipe that requires "small rules" for perfect success! First of all is choosing quality ingredients: excellent rice for perfect risottos and the freshest asparagus. A thorough cleaning of the asparagus is the second essential step to create a creamy base without filaments. Next, the cooking of the rice, which must not be overcooked but of the right consistency, and of the parmesan waffles, which must be crispy but not burned!
You think you are not so skilled in cooking that you can prepare the asparagus risotto with Grana Padano wafers? You are wrong! Wear the apron and have fun with Salt and pepper! Watch the video and read carefully the steps of the recipe: success is assured!
How to prepare asparagus risotto with Grana Padano waffles
1) Prepare the ingredients. Monda i asparagus, cut them into pieces e steam cook them for about 10 minutes. Once cooked, pass them to the mixer keeping a few tips aside. Clean i spring onions: remove the beard and the first outer layer with a knife, discard the green part, wash it under fresh running water and chop it finer.
2) Prepare the pods. Grater on Grana Padano. Lining one plate from oven with baking paper and system 4 piles of cheese, then crush them with the back of a spoon to get floppy disks. Heat the oven to 220 ° is cook the cheese disks for about 5 minutes or until the cheese melts and the edges are golden brown; it turns out and leaves to cool grana padano wafers.
3) Prepare the risotto. Brown the lard and the chopped onions in a saucepan, combine the rice when they are already warm and let it toast well. So, pour the White wine and let it evaporate over high heat. Combine the prepared asparagus puree and a few large ladles of broth hot. Rule of salt if necessary, stir and cook the rice over medium heat for about 15 minutes, remembering to mix often to prevent the rice grains from sticking to the bottom of the casserole and adding hot broth as needed, little by little, until the end of cooking.
4) Complete. Serve yours risotto with asparagus and flakes of Grana Padano in pruning dishes garnished with asparagus tips kept aside, the wafers of grain, little parsley and a sprinkling of pepper freshly ground.
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