Risotto PrimaveraCourse: Italian Kitchen, Vegetarian Recipes
300g of Arborio rice
200g of asparagus
50g of Parmesan
80g of Stracciatella or Mozzarella
A bunch of parsley
1 glass of dry white wine
1L of vegetable stock
Butter, Olive oil, Chili flakes, Salt and Pepper
- Heat the oil and butter in a wide pan. Tip in 1 shallot and cook for 3-4 mins until soft and see-through, stirring often. With the heat on medium, add the rice and keep it moving for a few mins. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
- Add the vegetable stock little by little. Keep stirring until all the liquid is absorbed.
- Add the asparagus cream (in mixer asparagus cooked with 1 shallot + parsley).
- Add the Parmesan and Stracciatella.