Risotto with white asparagus of Cimadolmo IGP! 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… So here's what I did with this asparagus, cultivated in countries around the Piave, candid colour due to the fact that this asparagus is kept in permanent darkness: 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 nuts and musky flavours of thyme. 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!
Ingredients for 4 people:
- a bunch of white asparagus (I used those Cimadolmo but there are also those of asparagus of Bassano del Grappa)
- 350 grams of rice (I use Carnaroli or Vialone nano)
- asparagus soup
- 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 that Grappa)
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, adding a little’ Asparagus broth to keep it burning. 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. Cook to the wave and add remaining asparagus cream. Turn off the heat and stir in cream cheese.
Serve the risotto garnished the dish with a quenelle of soft cheese, the toasted nuts and a few leaves of thyme. Bon appétit!
THE PAIRING: In this recipe, playing on delicate vegetal hints of asparagus, the creaminess and stracchino and acidity on the characteristic taste of walnuts, We would like 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.