As an attentive blog reader, you will have noticed that we love risotto. It just goes so well, you can prepare it in so many different flavours. With meat, fish or simply vegetarian. As a starter, as a main course, as a side dish. Risotto is simply an all-rounder on the plate.
Today we want to prepare a fresh spring risotto that captivates with two wonderfully combined ingredients. On the one hand, fruity, sparkling Prosecco from VAL D’OCA and on the other, creamy, spicy Gorgonzola. The green asparagus provides the necessary crunch.
So here goes. For four portions as a starter you need the following ingredients:
2 garlic cloves
2 Tbsp Olive oil
50 g Butter
300 g Risotto rice
250 ml Prosecco
1-1.2 l vegetable stock
500 g green asparagus
Salt, pepper, sugar
100 g Gorgonzola
Basil to garnish
And now it’s time for the preparation:
First peel and finely dice the onion and garlic. Now add the. Oil and
20 g of the butter into a saucepan and heat them to sauté the onion and garlic until translucent.
Then add the risotto rice and sauté until translucent. It is important that you stir it again and again so that nothing burns. The rice begins to crackle softly. Now deglaze it with the prosecco and let it boil down or evaporate. Here, too, it is important to keep stirring. After about three minutes, you realise that you need to add more liquid and pour as much vegetable stock onto the rice to cover it. Let this simmer and evaporate over a low to medium heat, stirring all the time. Luckily, you have a bottle of Prosecco open to bridge the waiting time. Repeat the pouring and evaporation until your rice has the right consistency. This can vary depending on the type of rice.
In the meantime, wax the asparagus, cut off the woody ends and cut it into diagonal pieces, about 2 – 3 cm in size. Put them in a pot of boiling salted water with a pinch of sugar and cook them for about 8 minutes until al dente. Then drain them in a sieve.
When your rice is ready, add the diced Gorgonzola and the remaining butter to your risotto, stir everything in and let the pot stand for a few minutes with the lid closed.
Now you just have to season the risotto with salt and pepper, fold in the asparagus and serve. You can add some Gorgonzola and a few basil leaves for decoration.
We wish you “an Guatn”!