Ingredients
Rice: 320 g
Asparagus: 1 bunch
Grana Padano PDO Riserva: 100 g, grated
Vegetable broth: 800 ml
White wine: 1 cup
Butter: 50 g
Shallot: 1, finely chopped
Saffron: a pinch
Salt: to taste
Pepper: to taste
Instructions
In a pot, sauté the chopped shallot with a little olive oil, then add the sliced asparagus and cook lightly. Add the boiling hot vegetable broth and bring to a simmer.
In a separate pan, sauté the chopped shallot in butter, then add the rice and cook for a few minutes.
Once the rice is coated with the oil, pour in the white wine and stir. Add the asparagus from step 1 and cook for about 15 minutes over low to medium heat. Add the saffron soaked in a little water, including the liquid, and continue to stir.
When the rice reaches an al dente texture, remove from heat and stir in the butter and grated Grana Padano PDO.
Finally, sprinkle the Grana Padano PDO Riserva over the hot risotto and serve.
