That will probably have been in a hurry, because the secret to a good risotto, as is the case with all dishes, lies in attention and patience.
This is also the case with this risotto with green asparagus The Silver Spoon. Cook the asparagus in a pan with some water and salt until al dente. Drain, cut off the ends and set aside. Chop the stems and set aside. Bring the stock to the boil and melt 15 g of butter in a frying pan and fry the asparagus tips on low heat for 5 minutes. Remove from heat and set aside. Melt the 25 gr butter in a pan and fry the onions for 5 minutes on low heat, stirring. Add the rice and stir until all the grains are fat.
Then add the finely chopped asparagus, pour in a tablespoon of stock and keep stirring until all the moisture has been absorbed. Continue like this with another tablespoon of stock and stir again until the moisture is absorbed. Repeat this ritual until your rice is al dente. At the end, stir in the rest of the butter and asparagus tips. Delicious with parmesan.
Necessary for four people
– 500 grams of green
– 1.5 liters of vegetable stock
– 65 grams of butter
– 3 tbsp olive oil
– ½ onion finely chopped
– 350 gr risotto rice
– salt, parmesan
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