Witte-aspergerisotto
Eating white gold in a divine combination? Try this asparagus risotto with straciatella.
Ingredients · Servings 4 people
- 750 g white asparagus
- 1 liter vegetable broth
- 1 ui
- 300 g Arborio risotto
- 100 ml white wine
- 40 g unsalted butter
- 75 g Parmesan cheese
- 150 g burrata straciatella
Method · 45 min
- Peel the asparagus with a vegetable peeler and remove the hard ends.
- Add the asparagus and cook for 10 minutes until tender. Remove from the water and let stand for a moment.
- Chop the onion. Grate the Parmesan cheese.
- Melt half of the butter in a large pan and sauté the onion over low heat. After 5 minutes, add the risotto rice and fry for another 2 minutes.
- Pour in the wine and let it evaporate. Add the vegetable stock, ladle by ladle. Keep repeating this until the risotto is cooked (about 20 minutes).
- Cut 4 cm off the tips of the asparagus; save these for garnish. Cut the remaining asparagus into 2 cm pieces.
- When the risotto is al dente, turn off the heat and add the asparagus pieces, butter, and Parmesan cheese. Mix well until everything has melted.
- Season the white asparagus risotto with fresh pepper and divide among four plates. Finish with the asparagus tips and the stracciatella di burrata.
