Risotto with Cream of Asparagus and Pecorino

Risotto con crema di asparagi e Pecorino risotto with panchetta   asparagus.JPG Thumbnail0

Ingredients - Serves 4 - 6

320g vialone nano or carnaroli rice

400g fresh asparagus tips

60g butter for creaming

150g Pecorino sheep's cheese - 100g grated and 50g shaved

150ml fresh single cream

3 shallots, finely diced

1 glass of dry whicte wine

1 1/2 litres of simmering vegetable broth

4 tablespoons of extra virgin olive oil

Salt and Pepper

 

Method

  • Saute 2 shallots on a low heat in 2 tablespoons of the oil until they become translucent.
  • Add the rice and leave it to absorb the flavours of the saucepan. Add the wine and increase the heat for half a minute to cook off the alcohol, then return to a low heat.
  • Continue cooking over a low heat, adding the hot broth, ladle by ladle, stirring gently for about 20 minutes.
  • Meanwhile in another saucepan sweat 1 shallot in the rest of the oil over a low heat and add the fresh asparagus along with a couple of spoons of vegetable broth, cover and cook for 3 minutes.
  • Put aside a couple of asparagus tips for decoration and place the rest along with the pan juices in a blender with the fresh cream and blitz quickly.
  • Fold the asparagus cream into the risotto when it is al dente and cook for another couple of minutes, Cream by folding in the butter and grated Pecorino cheese.
  • Add salt and pepper as desired, decorate with Pecorino flakes and asparagus, and serve immediately.

Suggesstion: Add a bunch of asparagus stalks to the broth and enhance the flavour.

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Dunne & Crescenzi,