Risotto with white asparagus of Cimadolmo IGP, cheese and walnuts. Maybe many of you know them well and they have already eaten, but not me! When I saw them in Trento, during the ' master of dumpling’ (I'll soon in a recipe with brandy) I couldn't resist and I bought them, Despite their delicacy and the 4-hour trip by train to deal with. The greengrocer, Dear, has them wrapped in her apron full of water and I put them in two plastic bags to try to keep them in peak condition. Among other things, I also promised that sooner or later I would have reported the apron.
Given that I called asparagus rice, here is what I did with this asparagus. A vegetable grown in countries around the Piave, candid colour due to the fact that this asparagus is kept in permanent darkness. The risotto with white asparagus is a risotto with very few ingredients (and zero waste) sweet and soft, creamed butter but not with a little soft cheese,. Enriched by the crunchiness of the nuts and thyme musky flavors.
I've always wondered if the taste of white asparagus was very different from the Green and now I know: is very different. In what sense? I can't explain it, you really must try it. All information about asparagus Cimadolmo Pgi can be found on the page Asparagus road. Good day to all!
a bunch of white or green asparagus
350 grams of rice (I use Carnaroli or Vialone nano)
half fresh onion
salt and pepper
6 nuts, shelled and lightly toasted
100 grams of soft cheese
a drizzle of extra virgin olive oil
Timo as required
15 milliliters of grappa (I use those thirty)
For the asparagus broth, wash the white asparagus and Peel, put into a casserole scraps (hard and ends all the skins you peeled), cover with water and boil on low heat for at least 30 minutes.
Put aside the asparagus and cut the hardest parts (about half the stem).
Chop half the onion and Brown in a pan with little oil, then add the asparagus stalks you've chopped up. Cook, joining if necessary a little asparagus broth. Cook until tender. Whisk well and set aside.
Chop the remaining onion and let it dry on a very low heat with a little oil, so do not take color, combining a little' asparagus broth so as not to make it burn. Add the rice and toast it for a minute. Deglaze with the grappa.
When the alcohol has evaporated, start cooking adding time for asparagus broth. Halfway through cooking, Add the thyme and then add 2/3 of the cream of white asparagus. Season with salt and pepper. Bring to wave cooking and add the remaining asparagus cream. Turn off the heat and stir in cream cheese.
Serve the risotto with white asparagus, stracchino and nuts garnishing the plate with a quenelle of stracchino, the toasted nuts and a few leaves of thyme. Bon appétit!
MATCHING: In this recipe that plays on the delicacy of the vegetable scents of asparagus, the creaminess and stracchino and acidity on the characteristic taste of walnuts, we want to suggest a wine of Etna. We chose an Etna bianco superiore Doc, Pietramarina, produced by Wineries Benanti, using one of the ancient vines that grow on the volcano, the Carricante. Thanks to a gentle pressing, that is followed by a vinification in stainless steel, you get a wine that stands out for its elegant acidity on the palate and aromas of orange blossom and Apple. The taste is harmonious, do not overpower the taste of the asparagus, and it leaves a good cleaning, with an almond aftertaste that binds to that of walnuts.