1
Clean and trim the asparagus, separating the stems and peels for the broth, the tips for the cream, and the asparagus body for the cream.
Asparagus risotto
Chives & Asparagus
First coursesUn risotto dal gusto primaverile, cremoso e ricco di sapore, capace di conquistare fin dal primo assaggio.
-
Medium
-
40 minutes
-
30 minutes
-
4 persons
Ingredients
Ingredients for 4
-
Rice500 g
-
Asparagus250 g
-
Parmesan cheese100 g
-
Butter100 g
-
Olive oilq.b
-
Chivesq.b
-
Saltq.b
-
Pepperq.b
Preparation
Phase 1:
Preparation
2
To make the broth, boil the stems and peels in water for at least an hour.
3
Bake in a Lhov static oven at 200°C for 20 minutes.
4
Once cooked, remove the asparagus from the oven and blend them together with a drizzle of oil and a ladle of broth, until you obtain a smooth cream.
5
In a pan, dry toast the rice, adding the hot broth a little at a time, stirring gently.
6
Stir the risotto with butter and grated Parmesan until it has a creamy, enveloping consistency.
Phase 2:
Plating
1
Cut the asparagus in half and arrange them on a baking sheet lined with parchment paper. Season with oil, a clove of garlic, salt, pepper, and chives.
2
Halfway through cooking, add the asparagus cream and the reserved tips, continuing cooking until done.
3
Serve the risotto on a warm flat plate and garnish with a drizzle of oil and a sprinkling of chives.
Discover more recipes
Chocolate cake
Walnuts, gorgonzola & pears
Desserts
A distinctive mix of sweet and salty for an extraordinary dessert.
Difficulty
165 min
Crispy bread
Goat cheese & anchovies
Appetizers
A perfect balance between the bold flavor of anchovies and the creaminess of goat cheese on toasted bread: ideal for whetting the appetite.
Difficulty
20 min
Fruit tart
Custard & fruit
Desserts
A crispy base of shortcrust pastry, cream and fresh seasonal fruit for a light and refined pleasure in every bite.
Difficulty
190 min
CacioCubi
Cheese & Black pepper
First courses
Pasta or finger food? It’s extraordinary not having to choose, thanks to this innovative and surprising take on a classic recipe.
Difficulty
38 min
Broad bean fritters
Broad beans & aromatic herbs
Appetizers
Delicious fava bean fritters, crunchy on the outside and soft on the inside, ideal as an appetizer or finger food for any occasion.
Difficulty
30 min
Rack of lamb
Agretti & mustard
Second courses
Elegance and freshness in a dish that combines intense flavors and surprising textures, for an unforgettable gourmet experience.
Difficulty
75 min
Gusci di mare
Anchovies & Lemon
First courses
The flavours of the sea and the Mediterranean come together in a new and tasty dish, with an extraordinary aesthetic effect.
Difficulty
38 min
Pumpkin Lasagna with an Almond Crust
Pumpkin and Leek
First courses
Halloween on the table: creamy pumpkin, delicate leeks, and velvety béchamel, wrapped in a crunchy almond crust. A dish that surprises and captivates with the first bite.
Difficulty
135 min
Special Stars
Saffron, Speck and Walnuts
First courses
Traditional ingredients are combined in a tasty and appetising dish, ideal for impressing at first glance.
Difficulty
38 min
