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: 06/13/2022
Risotto with asparagus, egg and Asiago PDO Fresco Riserva Oro del Tempo fondue
A delicate taste that is able to surprise even the most demanding palates. Discover this recipe made by La cucina che Vale exclusively for Agriform.
LA CUCINA CHE VALE - VALENTINA TOZZA
Valentina Tozza, 37, from Milan, is the author of the food blog "La cucina che Vale". Raised mainly by her grandmother who transmitted her passion and love for cooking, in September 2011 she opened her first cooking blog, which includes 100% home made recipes, always tested and approved, healthy and tasty, easy and creative, but also tips and stories, ideas and life experiences.
Read the blog
THE RECIPE
INGREDIENTS
320 g of carnaroli rice
350 g of Asiago PDO Fresco Riserva
500 g of white asparagus
2 eggs
1 packet of saffron powder
1 l of boiling water
oil to taste
1 pinch of salt
butter to taste
pepper to taste
mint to taste
PROCEDURE
Wash the asparagus, remove the most woody end and cut into pieces keeping the tips whole. Put the asparagus tips in a pan with oil, fry them for a few minutes until they are golden brown. Remove the rind from the Asiago and cut it into small cubes. Bring a pot of water to a boil, dip the eggs and cook them for 7 minutes. Once they are cooled, peel them and put the yolks in the immersion blender with plenty of oil, salt, a drop of water and blend. Then add a packet of saffron powder and mix it. In the pot where you will cook the risotto, add oil and asparagus, gild them, then add the rice and let it toast at medium low heat for about 5 minutes while stirring. Then add boiling salted water little by little and stir often, until it's cooked "al dente". Remove from heat and mix the risotto adding the Asiago and butter, if necessary add water, it must be creamy. Add the asparagus tips, the egg cream and some mint leaves.
320 g of carnaroli rice
350 g of Asiago PDO Fresco Riserva
500 g of white asparagus
2 eggs
1 packet of saffron powder
1 l of boiling water
oil to taste
1 pinch of salt
butter to taste
pepper to taste
mint to taste
PROCEDURE
Wash the asparagus, remove the most woody end and cut into pieces keeping the tips whole. Put the asparagus tips in a pan with oil, fry them for a few minutes until they are golden brown. Remove the rind from the Asiago and cut it into small cubes. Bring a pot of water to a boil, dip the eggs and cook them for 7 minutes. Once they are cooled, peel them and put the yolks in the immersion blender with plenty of oil, salt, a drop of water and blend. Then add a packet of saffron powder and mix it. In the pot where you will cook the risotto, add oil and asparagus, gild them, then add the rice and let it toast at medium low heat for about 5 minutes while stirring. Then add boiling salted water little by little and stir often, until it's cooked "al dente". Remove from heat and mix the risotto adding the Asiago and butter, if necessary add water, it must be creamy. Add the asparagus tips, the egg cream and some mint leaves.
ASIAGO PDO FRESCO RISERVA ORO DEL TEMPO
Fresh table cheese from the upland of the same name in the Alps. Semi hard, semi-cooked paste of white to slightly straw-yellow color, with marked and irregular holes, it has a thin and elastic rind. With a delicate taste and a pleasant aroma of milk, Asiago PDO Fresco is the perfect cheese for the summer.
In this recipe we use the Oro del Tempo version, aged for over 40 days. A product for true connoisseurs, with an inimitable taste.
ASIAGO PDO FRESCO ORO DEL TEMPO
In this recipe we use the Oro del Tempo version, aged for over 40 days. A product for true connoisseurs, with an inimitable taste.
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