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

by Ada Parisi
10002 views 5 min read
Risotto all'olio e Parmigiano Reggiano con bresaola e asparagi

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 all'olio e Parmigiano Reggiano con bresaola e asparagi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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 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.

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ALE June 1, 2014 - 14:07

It inspires me a lot! I would be very happy if you would pass by my blog http://golosedelizie.blogspot.it/ ti aspetto presto :-)

Sicilians creative in the kitchen June 2, 2014 - 14:06

Thanks Ale and welcome to my blog. Thank you and hope to see you again here soon. ADA

Roman Carolina June 1, 2014 - 11:56

Hello! I'm doing a ride between the bloggalline and the first blog in your list. I cannot fail to tell you that I decided to follow you with so much pleasure. I read a little’ some recipes and I must say that all look great! Congratulations for the graphics and photographs.
I then I the boyfriend who is half Sicilian and then a couple of weeks in summer in Sicily are required, in Messina in particular… around Taormina.
Gorgeous, gorgeous really all. Ci si vede in giro :)

Sicilians creative in the kitchen June 2, 2014 - 14:08

Hi Carolina, Welcome! You've got a long ride for blogs… io ho la fortuna di essere la prima in elenco :-) I'm from Messina, Perhaps we can meet during your holidays, See also in August I'm going home. Here I do my best, I put a lot of passion, Thanks for your lovely words! And know that the suggestions are welcome! A warm greeting, ADA

Dinorah May 30, 2014 - 16:59

Chao carisima lo gusra y lo que mas me rissotto probare este es q tengo la traduccion en español

Sicilians creative in the kitchen May 30, 2014 - 17:03

Hola y bienvenidos a mi blog. Me alegro de que te guste mi risotto, Saludos y pasa un buen fin de semana! Hello, ADA

Anna May 30, 2014 - 11:34

ADA Bonjour! Tomorrow I try your risotto, must be all round,.
A new look for your blog! Is’ clearer, I like it.
Good day beautiful girl. Anna

Sicilians creative in the kitchen May 30, 2014 - 15:37

Hi Anna! Thank you Dear! Thanks for the compliments for the blog, I really wanted a small renovation, and thank you for the trust you show me every time I replicate my own recipe. Send me a picture! A hug, ADA

Erika May 30, 2014 - 08:43

your risotto is delicious… at home we don't like much asparagus, but every now and then I make them and that your plate is a great excuse to Cook! Hello!

Sicilians creative in the kitchen May 30, 2014 - 10:40

Hi Erika, I love them and I recently discovered how are good raw…If you want to try and let me know. One kiss

Vera Kluzer May 30, 2014 - 00:55

That goodness!! Too bad I,that are close to the Valtellina as sources;Here you can not find the bresaola.:-(
A hug

Sicilians creative in the kitchen May 30, 2014 - 10:38

And replace it with bacon or ham? You are True Valtellina?


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