Risotto saporito con asparagi, formaggio di capra con Aceto Balsamico di Modena | Mazzetti L'Originale di Modena
First courses

Risotto with asparagus, Risotto with Goat’s cheese

and Balsamic Vinegar of Modena
Difficoltà
Difficulty: 
Medium
Preparazione cottura
Time: 35 minutes
Cooking time: 20 minutes
Porzioni
Portions: 4 people

Ingredients

For risotto with asparagus:
160 g of Carnaroli rice
6 green asparagus
3 white asparagus
50 g of concassé tomato: (Flush the tomato by the seeds. Then chop the tomato)
300 ml vegetable broth 
60 g of butter
tea spoons of Parmigiano Reggiano cheese 
Shallot

For risotto with Goat’s cheese:
160 g of Carnaroli rice
60 g of Goat’s cheese
300 ml of vegetable broth 
40 g of butter
Shallot

For decoration:
2 green asparagus
4 white asparagus
Balsamic Vinegar of Modena Mazzetti l’Originale Four leaves

Preparation

For risotto with asparagus:
In a saucepan brown the chopped shallot and asparagus with 30g of butter. Add the rice and cook it adding the vegetable broth anytime it is needed.
When ready, mix the risotto with the remaining butter, Parmigiano Reggiano cheese and tomato concassé.

For risotto with Goat’s cheese:
Brown the chopped shallot with 30g of butter, add the rice and cook it adding the vegetable broth anytime it is needed.
When ready, mix the risotto with the butter left and with the Goat’s cheese.

Arrange the risottos separately in a dish. Decorate them with asparagus and garnish with some drops of Balsamic Vinegar of Modena Mazzetti l’Originale Four leaves.

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