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Risotto with Asparagus and Taleggio

di Academia Barilla

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Risotto with Asparagus and Taleggio
31 minutes


First course


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

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

6. Add minced onion and sauté for a few minutes

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

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

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

10. Remove from heat and add asparagus, remaining butter and diced Taleggio

11. Season with salt and pepper, and mix well until creamy before serving

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