How to make risotto with taleggio cheese and asparagus, a recipe for a tasty first course to be prepared in a short time, with a guide to cooking in a pan.
Ingredients for 4 people
- 350 gr carnaroli or arborio rice
- 100 gr of taleggio
- 300 gr asparagus
- 1 spring onion
- 2 tablespoons of extra virgin olive oil
- half a glass of dry white wine
- 2 vegetable nuts
- salt and pepper
Preparation of risotto with taleggio cheese and asparagus
Clean the asparagus and cut it into pieces, then clean the spring onion and finely chop it.
Heat the oil in a pan and brown the onion, taking care to mix often, taking care not to burn it by sticking to the bottom.
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Add the asparagus, salt and pepper, then leave to flavor.
Pour the rice and toast it for about 2 minutes, stirring constantly, then pour in the wine and wait for it to evaporate, keeping the heat lively.
Add a ladle of boiling water and the crumbled nuts, as soon as the water has been absorbed, pour another ladle and so on until the end of cooking.
Remove from the heat, add the taleggio cheese and proceed to the freezing, mixing well before serving in the serving dishes.
