Risotto with asparagus and Balsamic Vinegar of Modena Sauce

Risotto with asparagus and Balsamic Vinegar of Modena Sauce 2018-08-31T12:54:04+00:00

Project Description

Ingredients (for 4 people):

  • 240 g (8.45 oz- 0.53 lb) of rice
  • 1 leek
  • 2 spoons of Balsamic Vinegar of Modena
  • 1 tuft of fresh chive
  • 1 L (33.82 fl oz) of flesh broth
  • 2 spoons of dry white wine
  • butter
  • salt
  • extra-virgin olive-oil
  • 100 g(3.52 oz- 0.22 lb) of grated Parmesan cheese
  • 16 asparagus
  • 1 half onion

Preparation

  • Take a saucepan and let leek (cut to thin slices) fry slightly with oil and a little piece of butter. Add some broth to obtain transparent slices.
  • Fry quickly rice in the saucepan. Add wine and let alcohol evaporate. Let the rice cook, adding broth when it becomes drier.
  • Wash and clean asparagus. Cut them roughly to chunks, boil them in salt water together with onion then fry them quickly with a little piece of butter.
  • When rice cooking time has almost expired, add asparagus and Parmesan cheese.
  • Take the saucepan off from fire and season with butter.
  • Mix Balsamic Vinegar of Modena with asparagus cooking sauce; let them cook on a brisk fire.
  • Divide risotto onto the plates, then strew with Balsamic Vinegar of Modena sauce.
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