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

  1. Clean and cut the asparagus and brown them in a pan with a tablespoon of butter. 
  2. 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.
  3. At the end, turn off the heat and add two tablespoons of butter and the Parmesan cheese. Season with salt and pepper.
  4. Serve the risotto with hazelnuts and Giusti Balsamic Vinegar of Modena.
© Speciality Cooking Supplies Limited 2024

Feeling Inspired? Shop all Italian ingredients, or read our recipe for mushroom risotto with truffle oil.


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