Risotto with asparagus



In typical Veneto cookery, in particular among the typical Veronese dishes, risotto with asparagus is a typical dish with a particularly delicate taste. You will need the following ingredients to prepare the Veronese recipe for risotto with asparagus.



Ingredients for 4 persons:

320 gr. of violone nano (dwarf) veronese rice
1 lt of asparagus broth
500 gr of asparagus
2 shallots
½ glass of dry white wine
80 gr. of grated parmesan cheese
80 gr. of butter
extra virgin olive oil
cube
salt

Preparation:

First of all prepare the asparagus's: peel them, even them by cutting the hardest part of the stem, taking care to keep them at hand. Cut the ends and place separately. Next cut the central part of the stem in rings. Using the hardest part of the stems you had put aside, prepare a vegetable broth, making the stems boil in plenty of salted water. When cooked, drain, sift and keep them. In a pot, dry the shallot you had chopped, using extra virgin olive oil and 20 gr. of butter. Unite the rings and the asparagus ends, brown them a little, wet with two spoons of water and stew all these ingredients, taking care to cover the pot with a lid. Add the cube and a little salt. In a separate casserole, toast the rice in a little butter, add the wine, allow to dry, add a ladle-full of vegetable broth and mix well. To prevent the broth from being absorbed too quickly, slowly add some ladle-fulls without ever stopping to stir with the wooden ladle. When the rice is nearly cooked, add the asparagus cream and the grated parmesan cheese, allow to rest for a few minutes and serve.



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