Margi Cintrano
Washing Up
One of the most important crops of the Po Valley Plains is short grain rice. In Lombardy, in northwestern Italia, the classic Risotto alla Milanese is one of the most famous dishes, however, with spring in the air ... Fresh green stalks of asparagus are the next most important crop.
Risotto agli Asparagi
For 4:
1 1/4 pounds asaparagus green stalks with spears
asparagus stock or chicken stock
2 tblps extra virgin olive oil
1 1/2 cups Arborio or short grain Italian Milanese rice
1/4 cup freshly grated Pecorino ewe milk cheese - fiore sardo
1/4 cup shaved Reggiano Parmesano cow variety cheese
1/4 stick butter of choice
1) bring 5 cups salted water to boil in large sauce pan
2) add asparagus and cook until crisp tender -3 to 4 mins.
3) using tongs, take the stalks out of the sauce pan & place in bowl of ice water
4) drain
5) slice the tips off and reserve and then cut stalks into 1/4 inch rounds
6) heat oil in large saucepan over medium heat
7) add onion and sauté until translucent about 4 to 5 mins
8) then add rice and stir for 2 minutes
9) add 3/4 cup of the boiled asparagus stock and simmer until the liquid is absorbed and thjen, add the rounds of asparagus
10) Now, add another 3/4 cup asaparagus stock and stir often
11) cook rice until tender and risotto is creamy, adding asparagus stock 3/4 cup at a time stirring often and permitting each addition ( 3 times ) to be absorbed before adding the next cup of stock
12) mix the reserved tips with the grated cheese and butter into the rice
13) season to taste with salt and blk pepper
14) top with shaved cheese
written by: Margi Cintrano
Risotto agli Asparagi
For 4:
1 1/4 pounds asaparagus green stalks with spears
asparagus stock or chicken stock
2 tblps extra virgin olive oil
1 1/2 cups Arborio or short grain Italian Milanese rice
1/4 cup freshly grated Pecorino ewe milk cheese - fiore sardo
1/4 cup shaved Reggiano Parmesano cow variety cheese
1/4 stick butter of choice
1) bring 5 cups salted water to boil in large sauce pan
2) add asparagus and cook until crisp tender -3 to 4 mins.
3) using tongs, take the stalks out of the sauce pan & place in bowl of ice water
4) drain
5) slice the tips off and reserve and then cut stalks into 1/4 inch rounds
6) heat oil in large saucepan over medium heat
7) add onion and sauté until translucent about 4 to 5 mins
8) then add rice and stir for 2 minutes
9) add 3/4 cup of the boiled asparagus stock and simmer until the liquid is absorbed and thjen, add the rounds of asparagus
10) Now, add another 3/4 cup asaparagus stock and stir often
11) cook rice until tender and risotto is creamy, adding asparagus stock 3/4 cup at a time stirring often and permitting each addition ( 3 times ) to be absorbed before adding the next cup of stock
12) mix the reserved tips with the grated cheese and butter into the rice
13) season to taste with salt and blk pepper
14) top with shaved cheese
written by: Margi Cintrano
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