Risotto with white asparagus and burrata
Ingredients
A bunch of white asparagus 300 grams of carnaroli rice
A burrata
1 liter of broth
80 gr of grated cheese A knob of butter
A handful of nuts
Procedure
To prepare our risotto with white asparagus and burrata we start by taking a bunch of asparagus, we clean them by removing the peel (do not throw them away which we will then use to make the broth). We cut the tips and cut the stems into washers. Then cook the washers in a pot for 5 minutes with oil, put them in a mixer and blend them.
In the meantime, let’s prepare the broth made with the asparagus peels and salt. We boil the tips for 5 minutes and keep them aside.
We continue toasting the risotto for two minutes and start cooking by adding the broth a little at a time as it cooks, for about eight / ten minutes. Add the asparagus smoothie previously prepared with the washers and continue cooking for another five minutes. When cooked, stir the risotto with grated cheese, burrata and butter.
We decorate with fresh burrata and chopped walnuts. Enjoy your meal!
