Recipe Yellow risotto with robiola and pecorino – Italian Cuisine

Recipe Yellow risotto with robiola and pecorino


  • 1 Kg asparagus, to be cleaned
  • 450 g rice
  • 170 g robiola
  • 80 g pecorino
  • 60 g butter
  • a shallot
  • saffron
  • marjoram
  • dry white wine
  • olive oil
  • salt
  • pepper

To prepare the yellow risotto with robiola and pecorino, clean the asparagus by checking and scraping the stems. Remove the latter from the tips and reduce them to rounds. Collect the asparagus slices in a saucepan together with a liter and a quarter of water, salt, half shallot, a sprig of marjoram and boil for 30 minutes, then strain the broth that you will use to cook the risotto. To prepare the latter, chop the remaining half shallot, let it dry in a little oil, then add the rice, toast it, blend it with half a glass of wine, add salt and pepper and cook the asparagus broth a little at a time. After about 7 minutes, add the asparagus tips cut in half lengthwise, 3 sachets of saffron and continue cooking; at the end, that is after about 15 minutes, when the risotto is al dente and very light, turn off, stir in the butter, the robiola, the grated pecorino cheese, then let it rest covered for a couple of minutes and finally serve it, in the dish reach.

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