Risotto robiola and asparagus
(Photo@TheFoodTraveller.com - Nikon D200)
This dish should go pretty well with the wine I just blogged about ... strange coincidence !! Anyway, asparagus are almost at the end here. This year they were not really particularly tasty (either the green or the white ones). Unfortunate, since they are always loved in our house!! We'll see next year! This recipe calls for robiola ... easy to find in Italy, but not so outside. Still, it is an important ingredient here. So, try hard to get it!
Serves: 6 as main course or 12 as starter
FlexiPoints: 4.5 or 2.5
Suggested wine: the dish is quite aromatic and with some acidity. A young Pinot Bianco could go, since rather fresh and low in acidity.
Ingredients:
- 420g rice (vialone nano)
- 800g green asparagus
- 70g robiola cheese
- 1 shallot
- 40g pecorino cheese
- 4g saffron
- 3 sprigs of marjoram
- 1/2 glass of white dry wine
- Salt, pepper and oil as needed
Ingredient note: Robiola (wikipedia link) is difficult to find outside italy, but it gives a special acidity in the flavor which cannot be easily replaced. You can try to replace with with ricotta in this dish. While the taste will be quite different, it will be still very nice!
How-to:
1. Clean the asparagus and remove their heads. Boil the stalks for 30’ with 2 liters of water, half shallot, marjoram and salt. Pass the stock through a sieve. Keep the stock and the asparagus stalks, discard the rest.
2. Chop the stalks. Add the saffron to the warm stock and let it infuse. Halve the asparagus heads. Cube the robiola.
3. Finely chop the remaining shallot. Sauté it with some oil until soft or 3’. Add the rice and cook it on high heat for 2’ minutes (or until it changes color) stirring continuously.
4. Add the wine and let is get absorbed. Add about half a liter of the stock and let it get absorbed by the rice on medium-low heat (it should be only simmering). Once it is mostly absorbed, add more stock and repeat until the rice is cooked (about 16’). You will most likely be left with some stock.
5. Half way (about 8’) add the asparagus stalks and heads, and continue cooking.
6. At the end, remove from the heat and add the cheeses and stir well to get a uniform creamy risotto. Let rest for few minutes and serve.
Serves: 6 as main course or 12 as starter
FlexiPoints: 4.5 or 2.5
Suggested wine: the dish is quite aromatic and with some acidity. A young Pinot Bianco could go, since rather fresh and low in acidity.
Ingredients:
- 420g rice (vialone nano)
- 800g green asparagus
- 70g robiola cheese
- 1 shallot
- 40g pecorino cheese
- 4g saffron
- 3 sprigs of marjoram
- 1/2 glass of white dry wine
- Salt, pepper and oil as needed
Ingredient note: Robiola (wikipedia link) is difficult to find outside italy, but it gives a special acidity in the flavor which cannot be easily replaced. You can try to replace with with ricotta in this dish. While the taste will be quite different, it will be still very nice!
How-to:
1. Clean the asparagus and remove their heads. Boil the stalks for 30’ with 2 liters of water, half shallot, marjoram and salt. Pass the stock through a sieve. Keep the stock and the asparagus stalks, discard the rest.
2. Chop the stalks. Add the saffron to the warm stock and let it infuse. Halve the asparagus heads. Cube the robiola.
3. Finely chop the remaining shallot. Sauté it with some oil until soft or 3’. Add the rice and cook it on high heat for 2’ minutes (or until it changes color) stirring continuously.
4. Add the wine and let is get absorbed. Add about half a liter of the stock and let it get absorbed by the rice on medium-low heat (it should be only simmering). Once it is mostly absorbed, add more stock and repeat until the rice is cooked (about 16’). You will most likely be left with some stock.
5. Half way (about 8’) add the asparagus stalks and heads, and continue cooking.
6. At the end, remove from the heat and add the cheeses and stir well to get a uniform creamy risotto. Let rest for few minutes and serve.
Labels: main course, risotto, vegetarian
posted by The Food Traveller at 7:34 AM
3 Comments:
it looks so delicious!!! quella cremina... mmhh.. sarà che sono le 12.37 e il mio stomaco langue un po'.. sigh!
A dire il vero ... e' buono!!! E' una ricetta modificata di Cucina Italiana (speciale edizione sui risotti).
interessante il tuo risotto! Anche io oggi una ricetta con gli asparagi :-P
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