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, togliere l'estremità più dura e mettere da parte le punte con 3 centimetri di gambo, 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). Scolarli mettendo da parte l'acqua di cottura e frullarli con il mixer fino a ottenere una crema completamente liscia e verde brillante.
Cut the parts hold of the stem that you put aside, leaving intact the tips. Tritare finemente il cipollotto e rosolarlo in un tegame con l'olio, 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, aggiungere i pezzetti di gambo e la crema di asparagi e quindi iniziare la cottura del risotto versando pian piano l'acqua in cui avete lessato gli asparagi.
A metà cottura unire le punte degli asparagi e portare a cottura all'onda. 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, ma potete anche servirlo semplicemente spolverizzato con un po' di provolone.
MATCHING: Con un piatto dall'impostazione vegetariana come questo suggeriamo un vino bianco prodotto in provincia di Vicenza, in the hills of Breganze. We chose Pino & Toi, made with grapes Tai, Pinot bianco e Pinot grigio dall'azienda Maculan: floral scents, delicate taste, light combined with a pleasant acidity.