Green asparagus risotto
If you use commercially available bouillon cubes, you can enhance the flavor by simmering them with vegetable scraps such as parsley leaves, onion cores, and asparagus skins, along with coarsely ground black pepper. Risotto is made by simmering, not cooking. To ensure the flavor is fully absorbed, use unwashed rice. Prosciutto and Parmesan cheese are salty, so add salt to taste
How to make it
1
Cut off the base of the asparagus and lightly use a peeler to remove the crust. Chop the asparagus into 1-2cm pieces and finely chop the onion and prosciutto
2
Sauté the onion in butter for 2-3 minutes, then add the asparagus. Once the asparagus is cooked through, add the prosciutto and stir-fry briefly, then add the rice and wine
3
When the liquid has reduced, add enough bouillon to just cover the ingredients and simmer over low heat for about 15 minutes
4
Add broth to keep the mixture just covered for the first 7 to 8 minutes, then simmer, stirring occasionally to prevent burning
5
Turn off the heat, add A, and mix thoroughly. Place on a plate and sprinkle with Parmesan cheese and parsley
Materials 1 person
-
- 4-5 stalks of green asparagus
- 150g
-
- Chop the onion
- 3 tablespoons
-
- butter
- 10g
-
- Prosciutto
- 8g
-
- Rice
- 120g
-
- White wine
- 50ml
-
- Bouillon soup
- Appropriate amount
-
[A]
- Parmesan cheese
- 4 tbsp
-
- butter
- 20g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- For minced parsley
- Appropriate amount
-
- For finishing parmesan cheese
- Appropriate amount
[PR]
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