You are hereWhipped risotto asparagus flavoured with orange drops, speck and crunchy Parmigiano Reggiano
Whipped risotto asparagus flavoured with orange drops, speck and crunchy Parmigiano Reggiano
FOR 4 PEOPLE
360 gr “Carnaroli” rice Ferrarini
1 asparagus bunch
150 gr NON GMO Ferrarini Parmigiano Reggiano
150 gr di Ferrarini Speck
50 gr di NON GMO Fattorie Ferrarini Butter
50 gr di scallion
100 gr dry white wine
Finely mince the scallion and let it brown with butter, add rice and let it toast. Get the wine thinner and keep on cooking with vegetal soup. At half-cooking add the cleaned asparagus, cut as little cubes. Cook the rice, whip it with the rest of the butter and cheese.
Let the cut speck brown in a pan and put it a part. In an other pan let the Parmigiano melt; when cooked turn it round and let it cool on a absorbent paper sheet.
Squeeze the orange and let it reduce in a pan with slow-fire.
Dispose the risotto in a plate, add the Parmigiano crumbled, the cut speck and some orange drops.