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Rice served with asparagus and bacon cream

Rice served with asparagus and bacon cream



  • COURSE First course
  • TIME 15 min
  • PORTIONS 4
  • difficulty Easy

One swallow does not make a summer, but this risotto does! Easy to prepare, it will perfume your table with the typical flavours of this season.

Ingredients

250 gr of rice
1 bunch of green asparagus
30 gr of Soresina butter
2 slices of bacon
1.2 lt of vegetable broth
20 gr of Gran Soresina Grana Padano
1 onion

PREPARATION
  • Clean the asparagus and cook them for 5-6 minutes in boiling broth; then drain them, keep the tips aside and whisk the stalks until they are reduced to cream, then mix them with their cooking broth.
  • Peel the onion, cut it into slices and stew it in a saucepan with butter and 2-3 tablespoons of water; when the water evaporated, turn up the heat, add the slices of bacon cut in half and toast them in the seasoning. Drain them and keep them warm.
  • Add the rice, toast it for a few minutes, pour the prepared broth and asparagus mixture a little at a time and bring the rice to cooking.
  • Turn it off, add the dough, stir it and let it rest for a few minutes.
  • Serve the risotto on plates, completing with asparagus tips.

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LATTERIA SORESINA
Via Dei Mille, 13/17
26015 Soresina (CR)
P.IVA 00108110198

T. 0374 34.91.11
info@latteriasoresina.it