The ASPARAGUS AND PECORINO RISOTTO is an easy, quick spring first-course that enchants with its balanced flavors and creamy texture. Made with asparagus (wild asparagus if you can find them) and Pecorino Romano PDO, it is tasty and very delicate. The asparagus’ mildness pairs perfectly with the cheese’s assertive flavor, giving the dish a perfect balance of tastes.
Serve the dish with a glass of dry white wine to further enhance the flavors.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 7/8 cups Carnaroli rice
- 9 oz asparagus
- Half shallot
- 4 1/4 cups vegetable broth
- Half glass dry white wine
- 2 oz Pecorino Romano
- 3 1/2 tbsp butter
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste Pecorino (in shavings)
Tools
- 2 Pots
- 1 Peeler
Steps
To prepare this delicate ASPARAGUS AND PECORINO RISOTTO, start by preparing the cooking base. Finely chop the shallot and gently sauté it with a drizzle of extra virgin olive oil. Add the rice, toast it for a few minutes, and deglaze with the white wine.
As soon as the wine has completely evaporated, add the hot broth.
Let it cook and, halfway through cooking, add the peeled asparagus cut into sticks and quickly blanched, remembering to keep some tips for garnish. You can also use the water you blanched the asparagus in to moisten the rice.
When cooking is finished, about 16 minutes, turn off the heat and finish the risotto with cold butter, Pecorino Romano and a grating of fresh black pepper.
Plate the wild asparagus and pecorino risotto and garnish with the reserved tips and pecorino shavings.
