Risotto de Espárragos

Acerca de esta receta

Un favorito tradicional italiano con risotto de espárragos. Este querido plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 4

• 320 gingrediente principal
• 500 gmantequilla o aceite(trimmed)
• 1.2 Lal gusto(hot)
• 1 smallonion or shallot(finely chopped)
• 1/2 cupdry white wine
• 60 gunsalted butter(divided, cold)
• 60 gParmigiano-Reggiano(grated)
• 2 tbspolive oil
• to tastesalt and black pepper

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   Don't waste the tough ends; they build a flavorful stock.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté hecho.

   Toasting the rice keeps the grains separate and slightly firm.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

4. 4

   Servir

   Servir caliente.

5. 5

   Add asparagus

   Halfway through cooking, stir in the chopped asparagus stalks. Add the delicate tips in the final 4 to 5 minutes so they stay bright green and slightly crisp rather than mushy.

6. 6

   Check doneness

   The risotto is ready when the rice is creamy but still al dente at the center, and the texture is loose and flowing. Adjust with a final splash of stock if it tightens up too much.

7. 7

   Mantecatura

   Off the heat, vigorously beat in the cold butter and grated parmesan until glossy and creamy. Season, cover, and rest 1 minute. Serve immediately, loose and rippling on the plate.

   Stirring in cold butter off-heat is what makes risotto luxuriously creamy.

Variaciones

• •

  Añada verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes