Recipe - First Courses - To Asparagus Risotto - Carpi Riso

Difficulty > bassa
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To Asparagus Risotto

The asparagus risotto is a dish delicious and delicate and can be enjoyed in the spring.

Carnaroli rice: 350 grams of asparagus 
Fresh Asparagus: a bunch 
Vegetable broth: 1 liter approx 
Extra virgin olive oil: 2 tablespoons 
Shallot: 1 shallot 
Sale: q.b. 
Grated Parmesan cheese 50 gr

Wash the asparagus thoroughly under running water and remove the white part of the stem. Cut the tips and the most tender part of the stalk into slices of 4-5 mm. Boil the rimanende part of the stem with a bit 'of salt. 
Place in a large pot rather the oil, add the chopped shallots do fry gently, then add the asparagus, salt, bagare with the wine and let it cook for a few minutes over high heat. 
Withdraw the asparagus tips to keep aside. 
Add the rice and toast it a minute, stirring. Combine 2 or 3 ladles of boiling water and let it soak asparagus, stirring constantly, repeat the operation until cooked ultimata.Spegnere the heat, add the Parmesan cheese, mix well and let stand covered a minute before serving. 
Garnish with asparagus tips and serve.