Risotto with White Asparagus, Hazelnut and Giusti Balsamic Vinegar of Modena
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Easy
This spring risotto is made with seasonal white asparagus, which has a milder flavour compared to it's green counterpart. It works perfectly paired with sharp pecorino cheese and the nutty, almost woody hazelnuts, cut through with a dashing of balsamic vinegar to meld all the flavours together.
This recipe was created by our friends at Giuseppe Giusti.
Ingredients for the risotto
- 320g Carnaroli rice
- 500g White asparagus
- 1 Onion
- 50g Butter
- 100g Parmigiano Reggiano cheese
- Vegetable broth
- Salt
- Pepper
- 80g Hazelnuts
- Giusti Balsamic Vinegar of Modena
How to make the risotto
- Clean and cut the asparagus and brown them in a pan with a tablespoon of butter.
- In another pan, melt the butter and toast the rice over high heat. Cook it adding the broth gradually. After 10 minutes, add the asparagus.
- At the end, turn off the heat and add two tablespoons of butter and the Parmesan cheese. Season with salt and pepper.
- Serve the risotto with hazelnuts and Giusti Balsamic Vinegar of Modena.
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Feeling Inspired? Shop all Italian ingredients, or read our recipe for mushroom risotto with truffle oil.
