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Yellow Risotto with Robiola and Pecorino cheese.



Ingredients (for 4 portions):

  • 1000 Gr. Green asparagus
  • 450 Gr. Rice
  • 170 Gr. Robiola cheese
  • 80 Gr. Pecorino Cheese
  • 60 Gr. Butter
  • 1 Shallot
  • 3 Packets of Saffron
  • 1 Sprig of Marjoram
  • 1/2 glass of dry white wine " Cape' "
  • Olive Oil
  • Salt and Pepper

Preparation:
Clean the asparagus take of the tips and slice the stalks.
Place the sliced stalks in a casserole dish with 125 cl of water, salt, ½ shallot, sprig of marjoram and boil for 30 minutes, then filter the broth which will be used for the risotto.
Chop the other ½ shallot and in a deep pan soften in some oil, pour in the rice and let it soak up the oil while stirring, pour in ½ glass of wine, add salt, pepper while slowly adding the asparagus "broth".
After about 7 minutes add in the asparagus tips cut lengthways, add three sachets with saffron and continue to cook.
When the rice is "al dente" turn off the heat add some butter, robiola cheese and grated pecorino, cover and leave to rest for a couple of minutes before serving.

Suggested wines: "CAPE'"