Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5

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Cuisine

Italian

Author:

Giusti

Ingredients

320g Carnaroli rice
500g white asparagus
1 onion
50g butter
100g Parmigiano Reggiano cheese
Vegetable broth
Salt
Pepper
80g hazelnut
Giusti Balsamic Vinegar of Modena

Directions

Clean and cut the asparagus and brown them in a pan with a tablespoon of butter. Cook them with the addition of broth.
In another pan, melt the butter and toast the rice over high heat. Cook it adding the broth gradually. After 10 minutes, add the asparagus.
At the end, turn off the heat and add two tablespoons of butter and the Parmesan cheese.
Serve the risotto with hazelnuts and Giusti Balsamic Vinegar of Modena.

Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5

Name: Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5
Cuisine: Italian
Ingredients: 320g Carnaroli rice; 500g white asparagus; 1 onion; 50g butter; 100g Parmigiano Reggiano cheese; Vegetable broth; Salt; Pepper; 80g hazelnut; Giusti Balsamic Vinegar of Modena