Paul Gayler

Asparagus Risotto with Fonduta

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
A Passion for Cheese
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Fonduta is one of Italy’s great classic sauces and I use it a lot with pasta and vegetables. Here it makes a creamy addition to an asparagus risotto. Lightly sautéed wild mushrooms can be stirred into the risotto with the asparagus for added flavour, if liked.

Ingredients

  • 16 asparagus spears, peeled & well trimmed
  • 125 g (4½ oz, 9 tablespo

Method

For the fonduta, put the cheese in a pan with the milk and leave for 2 hours.

Meanwhile, cook the asparagus in boiling salted water for 5 minutes or until just tender. Drain, refresh in cold water and then dry. Cut into thin diagonal slices and set aside.

Put the butter for the fonduta in a stainless steel or glass bowl set over a pan of gently simmering water, mak