Risoto de Aspargo

Sobre esta receita

Um favorito tradicional italiano apresentando risoto com aspargo. Este prato estimado representa a essência da culinária de conforto italiana.

Ingredientes

Serve 4

• 320 gingrediente principal
• 500 gmanteiga ou óleo(trimmed)
• 1.2 La gosto(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

Instruções

1. 1

   Preparar

   Preparar os ingredientes.

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

2. 2

   Cozinhar

   Cozinhar em fogo médio até ficar pronto.

   Toasting the rice keeps the grains separate and slightly firm.

3. 3

   Temperar

   Temperar com sal e pimenta.

4. 4

   Servir

   Servir quente.

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.

Variações

• •

  Adicione vegetais para variar.

Armazenamento

Mantém-se 3 dias refrigerado.

Perguntas frequentes