Risotto with asparagus cream and ginger

Procedure

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.