Green Spring Risotto using a Silvercrest Monsieur Cuisine
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the vibrant world of green asparagus risotto, where creamy perfection meets the crisp freshness of spring! This dish, born from the heart of northern Italy, showcases the elegance of risotto, a staple that has been warming bellies and hearts for centuries. Did you know that risotto was once considered peasant food? Now, it graces the tables of Michelin-starred restaurants worldwide! As you stir the pot, the earthy flavors of asparagus dance with the richness of cream and parmesan, creating a symphony of taste that will have your taste buds singing. So grab a glass of white wine, channel your inner Italian chef, and let this luscious risotto transport you straight to a sun-soaked terrace overlooking the vineyards of Tuscany!
Ingredients
- 300 g Asparagus spear
- 50 g Onion
- 40 g Butter
- 200 g Risotto special rice
- 100 g White wine
- 700 g Vegetable broth
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 20 g Parmesan cheese
Steps
Asparagus Prep
- Wash, and add 300 g of asparagus spear in a bowl.
- Cut off the tough ends of the asparagus.
- Cut the asparagus into 5-7 cm pieces.
- Setaside the preparation content at the bowl.
- Set aside the tips for garnish.
Risotto Base
- Mince, and add 50 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 200 g of risotto special rice in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed 1 in inverse.
- Add 100 g of white wine in the food processor bowl.
- Mix manual: 1:00min / 100°C / Speed 1 in inverse. Filler cap open
Cooking the Risotto
- Transfer the content of the preparation content in the food processor bowl.
- Add 700 g of vegetable broth, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 18:00min / 100°C / Speed 1 in inverse.
- Pan fry in the oven with an oil base.
- Add 20 g of parmesan cheese, 10 g of butter in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 2 in inverse.
Serving
- Serve Hot.
- Garnish with the sautéed asparagus tips.
