The RISOTTO WITH ASPARAGUS AND PECORINO is a spring first course that is easy and quick to prepare, enchanting with its balanced flavors and creamy texture. Made with asparagus (if you can find wild asparagus, even better) and Pecorino Romano PDO, it is tasty and very delicate. The mildness of the asparagus, in fact, pairs well with the bold flavor of the cheese, giving the dish a perfect balance of flavors.
Serve the dish with a glass of dry white wine to further enhance the flavors.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 cups Carnaroli rice
- 9 oz asparagus (about 1 bunch)
- Half shallot
- 4 cups vegetable broth
- Half glass white wine
- 2 oz Pecorino (about 2/3 cup grated)
- 3 1/2 tbsp butter
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste Pecorino (shaved)
Steps
To prepare this very delicate RISOTTO WITH ASPARAGUS AND PECORINO, start by preparing the cooking base. Finely chop the shallot and gently sauté it in 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, begin adding the hot broth.
Let it cook and, halfway through, add the peeled asparagus, cut into sticks and quickly blanched, remembering to reserve a few tips for garnish. To moisten the rice you can also use the water in which you blanched the asparagus.
When cooking is finished, about 16 minutes, turn off the heat and cream the risotto with cold butter, Pecorino Romano and a grind of fresh black pepper.
Plate the wild asparagus and Pecorino risotto and garnish with the reserved tips and shaved Pecorino.
