Risotto with olive oil and Parmesan cheese with dried beef and asparagus

Procedure

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 wither in a saucepan with oil and little 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. 5 minutes from the end of cooking combine the tips of the asparagus and bring to cooking on the wave. Keep on high heat with the cold 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!

MATCHING: We suggest a pairing with a Vallée d'Aoste Pinot Gris of the company Lo Triolet (in Introd): is a fruity and floral white, dry taste and harmonious, perfect with this dish tastes delicate.