Risotto with asparagus cream and ginger. Hurry up and buy a nice bunch of asparagus and a piece of ginger, why you should definitely make this risotto, simple but tasty. And nice, with this incredible shade of green. I love asparagus, but the risotto with asparagus, especially if it's not wild asparagus, often know little. If you find them, But I recommend you try the Altedo IGP asparagus, white ones of Cimadolmo IGP, DOP Bassano and those purple Albenga: all with a particularly tasty flavor.
For this reason I have customized a method that to me seems to work. RIP the asparagus tips and the hardest part of the stalk, While NAP using the peeler the rest of the stem: then the lesso, to soften it, a bright green puree and blend. Use the cooking water of the stems and the cream for cooking risotto, and so all the flavor is released during cooking. Try and tell me if this works for you too. The risotto with cream of asparagus and ginger is very simple to prepare and delicate. If you use olive oil instead of butter to thicken and not put the cheese becomes a delicious vegan risotto. Even lighter.
I really like how he marries ginger with asparagus, Adds aromatic which I find pleasant. Obviously, I suggest you take a look at all my RECIPES WITH ASPARAGUS and my SPRING RECIPES. Is, If you love risotto with asparagus, do not miss the RISOTTO WITH WHITE ASPARAGUS CREAM, STRACCHINO AND WALNUTS and that, no butter, WITH EXTRA VIRGIN, PARMESAN, ASPARAGUS AND BRESAOLA. Have a good day!
a bunch of asparagus, about 200 grams are sufficient
320 grams of Carnaroli or Arborio rice
extra virgin olive oil, to taste
40 grams of cold butter ( or oil if you want to do vegan)
salt and pepper
a strip about 2 cm ginger
the provolone Valpadana Dop aged cheese (omettetelo to make it vegan)
a fresh onion
Wash the asparagus, remove the hardest end and set aside the tips with 3 centimeters of stem, that is the most tender part. Carefully Peel the rest of the stems, make them into pieces and boil them in lightly salted water together with ginger, sliced, until they are tender (approximately 10-15 minutes). Drain them by setting aside the cooking water and blend them with the mixer until you get a completely smooth and bright green cream.
Cut the parts hold of the stem that you put aside, leaving intact the tips. Finely chop the spring onion and brown it in a pan with oil, over low heat, until it becomes transparent and adding one or two tablespoons of warm water not to burn: It will take about 10 minutes. Add rice, Roast it for a few minutes mixing continuously, add the pieces of stem and the asparagus cream and then start cooking the risotto by slowly pouring the water in which you boiled the asparagus.
Halfway through cooking, add the tips of the asparagus and cook the wave. Stir the risotto off the heat with the cold butter, and then with the provolone Val Padana. Season with salt and pepper and serve. I garnished the dish with a tomato confit, two asparagus and watercress, but you can also serve it simply sprinkled with a little provolone.
MATCHING: With a vegetarian dish like this we suggest a white wine produced in the province of Vicenza, in the hills of Breganze. We chose Pino & Toi, made with grapes Tai, Pinot Blanc and Pinot Grigio from the company Maculan: floral scents, delicate taste, light combined with a pleasant acidity.