Risotto agli asparagi

Name: Risotto agli asparagi (Risotto with asparagus)
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) risotto rice; 3 tablespoons olive oil; 2 large French shallots (eschalots), peeled; 2 large French shallots (eschalots), peeled; 2 tablespoons fresh marjoram, chopped; 1 kg (2 lb 4 oz) green medium-thick asparagus; 80 g (1 cup) grated mature pecorino cheese; freshly grated Parmesan cheese, to serve; 60 g (2¼ oz) butter; 170 g (6 oz) robiola cheese (or a mild, light cream cheese substitute); 170 g (6 oz) robiola cheese (or a mild, light cream cheese substitute); 170 g (6 oz) robiola cheese (or a mild, light cream cheese substitute); 250 ml (1 cup) white wine; 1 teaspoon saffron threads (or powder), dissolved in a little warm water; 1 teaspoon saffron threads (or powder), dissolved in a little warm water; 1 teaspoon saffron threads (or powder), dissolved in a little warm water

Risotto with asparagus

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This risotto has the gorgeous gold colour of saffron, and the creaminess of a soft light cheese that is added at the last moment.

Ingredients

1 kg (2 lb 4 oz) green medium-thick asparagus
2

Europe
Italy
Main course
Gluten-free
Vegetarian
March

Method

Soak the asparagus in several changes of cold water to remove any sand. Trim off the extreme woody end of the asparagus and discard. Cut the asparagus into three sections. Put the ends into a pot and cover with about 2 litres (8