Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5
Giusti
Italian
Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5 Gold Medals
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.
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