Course: main
Difficulty: easy
Dishes: 4
Time: 20′ prep. 15′ cooking
INGREDIENTS
-
- 320 g Carnaroli rice
- 300 g fresh asparagus
- 1 shallot
- 1 litre of vegetable stock
- 50 ml of Storica Amaro
- 50 ml dry white wine
- 40 g butter
- 40 g grated Parmesan cheese
- Extra virgin olive oil to taste
- Salt and pepper to taste
METHOD
Step 1
Wash and clean the asparagus, cutting off the tips and setting them aside. Cut the stalks into thin rounds. Chop the shallot and brown it in a saucepan with a little oil. Add the rice and toast it for a couple of minutes, then deglaze with the white wine and let it evaporate.
Step 2
Gradually add the hot stock, one ladle at a time, stirring occasionally. After about 10 minutes, add the asparagus stalks and continue cooking for another 5 minutes. Finally add the tips and cook for a further 3-4 minutes. Prepare the bitter reduction: In a small saucepan, pour in the bitter and allow it to reduce over a low heat until it has a syrupy consistency (about 5 minutes).
Step 3
Turn off the heat, add the butter and Parmesan cheese, stirring to obtain a creamy consistency. Season with salt and pepper. Serve the risotto and complete with a few drops of bitter reduction for an elegant aromatic contrast.