Le Ricette

Risotto with Asparagus and Taleggio

di Academia Barilla

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Le ricette
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PREPARATION TIME
31 min
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DIFFICULTY
Medium
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TYPE
First course
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ITALIAN REGION
Lombardia


Ingredients for 4 people


2 pounds asparagus
2 ½ cups rice
5 ¼ ounces Taleggio or similar cheese
3 ½ tablespoons butter
1 small onion
salt to taste


Ingredients


asparagus
rice

Preparation 15 minutes preparation + 16 minutes cooking

1
Carefully clean the asparagus under running water.

2
Remove tough white part of stems and cut green part of stems into round slices, reserving tips.

3
Blanch in lightly salted water for about 5 minutes from the time water begins to boil.

4
Drain but reserve water, which will be used to cook the rice.

5
Melt 1 ½ tablespoons butter in a large pan over medium heat. Add minced onion and sauté for a few minutes.

6
Add rice, and sauté over high heat for one or two minutes, until the rice is translucent and lightly browned.

7
Lower the heat to medium and add the asparagus cooking water, one ladleful at a time, waiting until it is absorbed before adding another.

8
Cook for about 16 minutes (cooking time varies according to type of rice used).

9
Remove from heat and add asparagus, remaining butter and diced Taleggio. Season with salt and pepper, and mix well until creamy before serving.

10
In Lombardy, grated Parmigiano-Reggiano is traditionally used instead of Taleggio.


Prodotti tipici (1)



Taleggio is a soft, table cheese produced predominately in Lombardy with a couple of cheese-makers working outside the region, in Novarese and Treigiano. The cheese’s name comes from the Taleggio ...

Tags: Spring, Cheese, Summer, Autumn, Winter




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