This spring risotto is made with seasonal white asparagus, which has a milder flavour compared to it's green counterpart. It works perfectly paired with sharp pecorino cheese and the nutty, almost woody hazelnuts, cut through with a dashing of balsamic vinegar to meld all the flavours together.
This recipe was created by our friends at Giuseppe Giusti.
Ingredients for the risotto
How to make the risotto
- Clean and cut the asparagus and brown them in a pan with a tablespoon of butter.
- In another pan, melt the butter and toast the rice over high heat. Cook it adding the broth gradually. After 10 minutes, add the asparagus.
- At the end, turn off the heat and add two tablespoons of butter and the Parmesan cheese. Season with salt and pepper.
- Serve the risotto with hazelnuts and Giusti Balsamic Vinegar of Modena.