Asparagus risotto

Ingredients for 4 persons:

• 320 g of rice (Carnaroli or Arborio)
• 500 g fresh asparagus
• 1 liter of hot vegetable broth
• 1/2 onion
• 40 g of butter
• 40 g of grated parmesan cheese
• 1/2 glass of white wine
• Extra virgin olive oil q.b.
• Salt and pepper to taste.

Directions:

Wash the asparagus, remove the tough end and cut the stalks into rounds, leaving the tips whole.

Steam the tips (4-5 minutes if they are thin, 6-7 minutes if they are thicker). They should remain slightly crisp, not soft. Steaming better preserves fragrance, color and delicacy. In the absence of a steamer or equivalent, blanch the tips in salted water for 3-4 minutes. Immediately afterwards, pass them 30 seconds in water and ice to stop cooking and keep them bright green. Set them aside.

In a saucepan, brown the chopped onion with a little oil and half the butter. Add the chopped stalks and let them season for a few minutes.
Blend some of the asparagus and keep it aside.

Pour the rice into the saucepan and toast it for 1-2 minutes while stirring. Add the white wine and let it evaporate.

Add the hot broth a little at a time, stirring often. Then add the whipped asparagus to make the risotto creamier. After about 10 minutes, incorporate the asparagus tips.

Cook for about 15-18 minutes in total, until the rice is ready according to the desired degree of cooking.

With the heat off, add the remaining butter and Parmesan cheese for the mantecatura. Stir until creamy, taking care not to break up the asparagus tips.

Adjust salt and pepper and serve immediately.

In the glass, chosen by Stefania Vinciguerra

Alto Adige Sauvignon Sanct Valentin 2024 Cantina San Michele Appiano

Straw-yellow with greenish highlights. On the nose herbs, white fruit, gooseberry and elderflower. Savory and elegant on the palate, with crisp acidity. The finish is savory, juicy and energetic.

Production area: Sauvignon Sanct Valentin benefits from the exceptional conditions offered by carefully selected individual plots at the foot of the Mendola, in San Michele and Appiano Monte (450-650 meters above sea level), the exposure is southeast, and the soils are gravelly with a lime content.

Grape varieties: 100% Sauvignon, vine age from10 to 33 years, Guyot training system.

Harvest: Mid to late September; manual harvest and selection of grapes.

Production processes: the largest portion (75%) is fermented in steel vats, in which the wine lies on fine yeasts until the end of April. The remaining portion (25%) is vinified and aged in tonneaux. Yield of grapes in wine: 45 hl/ha.

Alcohol content: 14% vol.

Serving temperature: 8-10° C.

Recommended pairings: Grilled fish, such as perch and sole or with char in bell pepper sauce, or even with a tasty vegetable risotto.

Aging potential: 10 years and beyond.

THIS RECIPE IS BROUGHT TO YOU BY CANTINA PRODUTTORI SAN MICHELE APPIANO