Risotto with Asparagus and Balsamic Salt
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice. Extremely versatile dish to enjoy with mushroom, cheese, vegetables or, as we present today, fish or seafood.
Risotto with Asparagus and Balsamic Salt
Risotto is a wonderful northern Italian rice preparation
Step 1
Prepare the vegetable broth, boiling for half an hour (at least) a full pot of water with a tablespoon of coarse sea salt, a tablespoon of black peppercorn, carrots, potatoes, onions, celery, and zucchini. Boil asparagus for around 5 minutes, then let them cool and chop.
Step 2
Saute one chopped shallot (high heat) with extra virgin olive oil, then add Carnaroli rice, keeping on stirring for around thirty seconds. Then add a cup of white wine (Pinot Grigio works best), stirring until the wine is absorbed by the rice. Your cooking time starts here. Lower the heat to medium-low and add broth a cup at a time for 17 minutes. Add the chopped asparagus.
Step 3
Turn off the heat and add half a stick of butter (unsalted), stir then cover for 3-5 minutes. This procedure is called “mantecatura”. Serve with some balsamic salt or grated Parmesan cheese on top.
Want to dare? Try a few drops of Castelli’s liquid gold, the 20 years aged balsamic vinegar from Reggio Emilia!
ENJOY!
Ingredients:
(for 4 people)
½ lb Carnaroli rice
½ lb asparagus
Mixed veggies for broth (1 zucchini, 1 onion, 2 carrots, 1 golden potato, 2 celery sticks)
1 shallot
Salt, pepper, balsamic salt, white wine, olive oil
½ stick butter
Suggested products for this recipe
Considered the "king of rice" for its qualities. It is ideal for risottos where grains need to be separated and rice salads. Cooking time: approximately 17 minutes.
By D’Orazio
Produced by a small family firm with a passion for their craft, D’Orazio oil is made in Southern Italy (Apulia region)using only locally grown olives. Forming a perfect base for cooking, it also makes a flavorsome addition to pasta dishes and salad dressings, or is delicious combined with balsamic vinegar for dipping chunky pieces of rustic bread.
By Castelli
Aged minimum 20 years in wooden barrels, prestigious and noble. Xtravecchio Castelli is made up of cooked must of specific and noble grapes, aged in barrels of different woods like oak, cherry, acacia and many others. Each wood releases its special hint to the balsamic, turning it into a delightful experience. Perfect on cheese like Parmesan, on beef filetto, pumpkin ravioli, fruits like strawberry and pears, vanilla ice cream. Digestive after the meal. Excellent as special gift as well.
By Castelli
Balsamic Vinegar Salt Grinder