It is the taste of spring, the Veronese risotto with white asparagus is the warm and delicate dish that takes us into the beautiful season, easy to combine with a fresh white wine, like a Custoza or a young Soave. Happy Easter!
Vegetable stock: 1 onion, 1 carrot, white asparagus stalks, 15 g coarse salt
Risotto for 6 people: 400 g Vialone Nano rice, 400 g white asparagus, vegetable stock, 1 clove garlic, extra vergin olive oil, 1 onion chopped, 30 g butter, 40 g grated Parmigiano Reggiano cheese, salt and pepper
How to prepare:
For the vegetable stocjk, put in a pot 2 liters of water, add all ingredients and boil for about 30 minutes.
Clean and wash the asparagus, cu tinto slices and use the stalks in the stock. Toss the tips in a pan with a tablespoon of olive oil and finely chopped garlic. Cook only for few minutes and season to taste. In a saucepan, brown the onion in 2 tablespoons of oil, toast the rice, add the boiling stock a bit at a time and, after 12 minutes (about ¾ of cooking) add the asparagus tips. Season with salt and pepper and stir in butter and Parmigiano cheese.
Recipe of Antonia Polese