Yellow risotto with robiola and pecorino
Instructions
Clean the asparagus by peeling off the tips and reducing the remaining slices.
Collect the washers in a casserole with 125 cl of water, salt, 1/2 shallot, 1 sprig of Marjoram, and boil for 30 minutes.
Filter the broth that will be used for risotto.
Mince the shallot 1/2 left, let it dry in a little oil, add the rice, toasting it, fade it with 1/2 glass of wine, salt, pepper and cook it by adding the ' stock ' of asparagus.
After about 7 minutes add asparagus tips cut in half lengthwise, 3 sachets of Saffron and continue cooking.
When the rice is al dente and very all'onda, turn off, stir in butter, robiola, grated pecorino cheese and let stand covered for a few minutes before serving.
Ingredients and dosing for 4 persons
- 1000 g of green asparagus
- 450 g of rice
- 170 g of robiola cheese
- 80 g of cheese
- 60 g of butter
- 1 shallot
- 3 sachets saffron
- 1 sprig of marjoram
- 1/2 cup of dry white wine
- Olive oil
- Salt
- Pepper