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

Aug 22, 2023

Rated 5.0 stars by 1 users

Cuisine

Italian

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.

Rated 5.0 stars by 1 users

Italian

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.