Risotto Asparagus And Gorgonzola
first courses from Italy
Risotto with asparagus with stracchino and nuts
Risotto with asparagus with stracchino and nuts
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
My version of asparagus risotto with stracchino and turmeric. Enriched with turmeric for a fuller taste.
preparation
step 1
Wash asparagus and play with a potato potato. Remove the end of the stem and separate the tips from the stems you will use to prepare a vegetable broth with which to cook the risotto.
step 2
Season the broth with other vegetables and spices, salt and cook for 20-30 minutes. Then drain the asparagus stems, smooth them and put them aside.
step 3
Grind the asparagus tips with a little oil until they are held.
step 4
Sprinkle the shallot with two tablespoons of oil, brown the rice for a few minutes and then soften with white wine. Continue cooking by spraying the rice with the hot broth.
step 5
When the rice is almost ready, add the previously prepared creamy asparagus cream and wet with a last bowl of broth in which you have curdled the curcuma.
step 6
Cut the chopstick and crush it with a fork. Serve the risotto with the platter and plentiful Parmesan cheese. Before serving decorated with asparagus tips and shelled walnuts.