Risotto con Asparagi e Prosecco

Asparagus and Prosecco Risotto

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Preparation info

  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 15

Appears in

4 Grosvenor Square

4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

A great classic creamy risotto with tangy asparagus and an extra acidity hit from prosecco DOC. Believe me, in its simplicity this recipe ticks all the boxes. A must for all lovers of Italian food.

Ingredients

  • 20 large green asparagus
  • 80 g onion, finely chopped
  • 2 tbsp

Method

Trim off the bottom woody ends of the asparagus stalks. Peel with a potato peeler and boil in salted water for 1 minute. Cool them down immediately in iced water to retain the green color. Cut off the tips and set aside to use as a garnish. Chop the rest of the asparagus and keep them for the risotto. Blanch all the asparagus peelings and blend them with a glass of water. Keep this asparagus sa