Risotto with Asparagus and Blu'61
Servings: | Featured Product: La Casearia Carpenedo Affinatori Blu'61
Salt and pepper
Grana Padano Cheese
Clean and peel the white asparagus. Slice diagonally lengthwise, place them in a vacuum bag, seasoned with salt, pepper, olive oil and a dash of soy sauce.
Put them cooking at a temperature between 90 and 100 degrees. (It would be ideal a steam oven, but you can also use a pot with water). The approximate cooking time is about nine minutes.
Separately, toast the rice with olive oil and shallots. Once toasted, deglaze with white wine and add the asparagus, previously removed from the bag.
Taking care to keep the rice covered with water or vegetable broth, bring it to the end of cooking . Stir in grana padano cheese and butter.
To completeto the dish, using a dough cutter, form a cylinder with risotto, and affix a quenelles of Blue '61 that will value the risotto giving it a unique taste.
Back to Recipes - Email this Page