A special meal to celebrate produce in season, what better way than with a colourful and creamy #risotto?
Ingredients Asparagus 200g white rice Saffron Half white onion White wine Salt pepper Olive oil Taleggio cheese
Start by prepping the base of your risotto by gently frying in a big pan the diced onion with some olive oil. Throw in some asparagus cubes but leaving aside a few edges for garnish. Add the rice and let it toast in the pan and season well . Wash with half glass of white wine and turn up the heat to let the alcohol evaporate. Add plenty of water or broth, the saffron and let it cook at low heat gently stirring and adding water gradually until cooked. On a pan, fry off the asparagus tops with a little olive oil.Once the rice has cooked throw in last minute the Taleggio cubes and stirr well to let them melt evenly. Serve with the asparagus tops as garnish!
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