Chef Gianluca Deiana Abis: Risotto Con Asparagi/ Risotto with Asparagus
Prep. time: 10 minutes
Cook Time: 30 minutes
Difficulty: 2 out of 5
300 g of Arborio rice 100 g of asparagus tips 100 g of shelled and peeled broad beans 1 clove of garlic ½ glass of white wine 1 liter of vegetable broth salt and pepper qb
To make the risotto with asparagus, first, brown the garlic in a pan with preheated oil. Add rice and toast it for a few minutes in the extra virgin olive oil flavored previously with the garlic. Pour white wine and let it evaporate; then pour a ladle of boiling vegetable broth and stirring thoroughly, cook the rice, adding everything gradually. After about 10 minutes remove the garlic, add the asparagus tips and beans, salt and finish cooking. Serve risotto hot after letting it rest for 2-3 minutes. Chef tips:
To make the risotto with asparagus even tastier, you can add a knob of butter and add one or two tablespoons of grated Parmesan Cheese. If you don't like the taste of garlic, you can cook the preparation by replacing it with a finely chopped onion and sauté in a saucepan together with the oil.