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. 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. I really like how he marries ginger with asparagus, Adds aromatic which I find pleasant.
Ingredients for 4 people:
- a bunch of asparagus, about 200 grams are sufficient)
- 320 grams of Carnaroli or Arborio rice
- 5 tablespoons extra virgin olive oil
- 40 grams of cold butter
- salt and pepper
- a strip approximately 1 cm ginger (even a little’ more if you like a more intense aroma)
- the provolone Valpadana Dop aged cheese
- a fresh onion
Wash the asparagus, remove the end harder and put aside the spikes with 3 cm 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 the cooking water aside and processing them with the mixer until creamy smooth and brilliant green.
Cut the parts hold of the stem that you put aside, leaving intact the tips. Finely chop the onion and Brown 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 asparagus cream and then start cooking the risotto by pouring slowly the water you boiled the asparagus.
Halfway through the cooking time, add the asparagus tips and cook to 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 powdered with some’ provolone cheese.
THE PAIRING: With a dish vegetarian setting like this 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 Gris from the company Maculan: floral scents, delicate taste, light combined with a pleasant acidity.