Asparagus and Taleggio Risotto
A spring risotto from the Po valley tradition: Carnaroli Classico Acqua e Sole, green asparagus split between a green broth and blanched tips, a double mantecatura first with Parmigiano Reggiano DOP aged 24 months and then with Taleggio DOP off the heat. A vegetarian dish from our kitchen in Lumellogno.
- Time: 45 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- fresh green asparagus
- Taleggio DOP at room temperature, rind removed
- grated Parmigiano Reggiano DOP aged 24 months
- cold butter, cubed
- dry white wine
- medium shallot
- tablespoons extra virgin olive oil
- carrot
- celery stick
- small onion
- bay leaf
- cold water
- Fine salt, white pepper freshly ground