Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5
Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5
Rated 5.0 stars by 1 users
Category
Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5 Gold Medals
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
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
Rated 5.0 stars by 1 users
Category
Risotto with white asparagus, Parmigiano Reggiano, hazelnut and Giusti Balsamic Vinegar of Modena 5 Gold Medals
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
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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