The classic Spring recipe: a fresh and tasty dish made with typical regional products such as white Argenteuil asparagus, Carnaroli rice from Po valley and Grana Padano. The perfect recipe to dive into the very Lombardy taste. This risotto is perfect for lunch or dinner time.
White asparagus risotto
Ingredients – serves 4
You can use your favourite variety of asparagus, however we suggest white asparagus.
White Asparagus risotto classic method
- Wash carefully asparagus under running water. Cut them in medium-sized pieces by being careful to cut the basis too: this is the bottom of the asparagus, opposite to the tip. Blanch asparagus in a pan with salted water. Afterwards put them aside.
- Peel the shallot and cut them in thin slices. Brown it in a pan with a bit of oil: as it will be browned, add rice and toast it for 2 mins. Then add the cut asparagus. Deglaze with white wine and stir for 2 mins.
- Serve the risotto when it is still hot, preferably with some Grana Padano flakes.