Risotto with extra virgin olive oil and Parmigiano Reggiano with bresaola and asparagus. Can risotto be light? Probably not by its very nature, but it may be lighter’ compared to a traditional risotto. This is a quick and easy to prepare risotto, parmigiano Reggiano PDO, mantecato exclusively with extra virgin olive oil and therefore without butter, seasoned with raw asparagus and crispy beef. The precaution is to put the oil for the coat in the freezer, so it's cold enough to have the same creamy effect as butter.
The Bresaola Igp of Valtellina, dried in the oven at 100 degrees, becomes dark and crunchy and undercooked asparagus, which join the risotto in 5 minutes from the end by cooking, in part I put on thin cut, bring a vegetable, reinforced by grated lemon rind. I used voluntarily for cooking a light vegetable broth, not to change the flavor of the risotto. I prepared it using asparagus waste as well, to avoid wasting anything. But you can also use one ready.
Who said that those on a diet cannot enjoy a nice risotto? And after trying the risotto with extra virgin olive oil and Parmigiano Reggiano with bresaola and asparagus I also suggest to take a look at all my RECIPES WITH ASPARAGUS and my SPRING RECIPES. and, if you love risottos, do not miss the RISOTTO WITH WHITE ASPARAGUS CREAM, STRACCHINO AND WALNUTS and the one with ASPARAGUS AND GINGER. Have a good day!
RISOTTO WITH OIL, Parmigiano Reggiano, ASPARAGUS AND BRESAOLAPrint This
- 320 grams of Carnaroli rice
- 4 Tablespoons extra virgin olive oil for roasting
- 4 Tablespoons extra virgin olive oil well chilled for mixing
- half fresh onion
- salt and pepper, to taste
- 1,2 litres of vegetable stock made with asparagus stalks, half an onion and half a stalk of celery ( or if you prefer used half vegetable stock cube)
- 10 asparagus
- 4 thin slices of bresaola della Valtellina PGI
- 80 grams of Parmesan 30 months
- the grated rind of half a lemon
For dried beef jerky, arrange the slices of bresaola on a baking tray and leave to dry in the oven at 100 degrees until they become crunchy: It will take about 30 minutes.
Clean the asparagus by removing the toughest part of the stalk, then Peel with a vegetable peeler. Keep aside 2 whole asparagus. Detach the tips of others and use asparagus stalks of others to make the broth, or to prepare the risotto with asparagus and ginger. Slicing with the mandolin two asparagus very thin tissue sections and put them aside in a bowl full of water and ice.
Finely chop the onion and let it dry in a saucepan with oil and warm water until it becomes almost transparent (It will take about 10 minutes). Add the rice and toast for 5 minutes, mixing it often, then start cooking the risotto by adding the stock plan, without merging more before the previous dose has absorbed. At 5 minutes from the end of the cooking time, add the asparagus tips and cook to the wave. Stir fire off with cold refrigerator oil and parmigiano Reggiano. Finally, Add the grated lemon rind.
Composition of the dish: serve the risotto with asparagus strips raw guarnendolo and bresaola dried crumbled. Bon appétit!
THE PAIRING: We suggest a pairing with a Vallée d'Aoste Pinot Gris the company Lo Triolet (in Introd): is a fruity and floral white, dry taste and harmonious, perfect with this dish tastes delicate.