Asparagus risotto prepared with a prestigious 1 year aged Carnaroli and crispy bacon.
The aged rice obtains greater consistency and cooking resistance, thanks to the maturation process in a suitable environment and at a controlled temperature.
Asparagus risotto with bacon
3 servings:
- 240 gr of Carnaroli rice 1 year aged
- green asparagus
- 250 gr of creamy fresh cheese (I used stracchino)
- bacon
- pearls of rosé vinegar (optional)
- extravergine olive oil
- grated Parmigiano cheese 30 months aged
- salt
- pepper
Method
Let’s start with the preparation of the asparagus.
Wash the asparagus. With a knife remove a third of the stem and use a potato peeler to peel them up to half. Bring the water to a boil in a tall, narrow saucepan. Cook the asparagus for 8 minutes, trying to keep the tips out of the water. With a slotted spoon remove the asparagus and set aside the cooking water. Cut the asparagus into small pieces, keeping the tips aside for the decoration of the dish.
Let’s prepare the risotto!
Toast the rice in a pot and pour in the hot asparagus water. Gradually add the water and turn the risotto from time to time to help release starch. Five minutes before cooking (around 16 minutes) add the asparagus. Meanwhile, a separate pan, brown the bacon with a drizzle of oil. When cooked, stir in the fresh cheese, parmesan and raw oil over the heat. Plate the risotto.In a dish, place the risotto on the plate and add the cubes of bacon, the asparagus tips and the pearls of rosé vinegar. Serve your fine risotto with asparagus and crispy bacon with pearls of rosé vinegar.
