Carnaroli Risotto with green asparagus, inspired by typical Vicenza's recipe - 200g, 3 portions
The richness and fragrance of lemon oils please our senses in this delicious risotto that will remind you of Ravello city.
Preparation: Cook as traditional risotto, gradually adding water or broth. Alternatively bring to a boil 3 and 1/5 cups (0,75 Liter) of water with two tablespoons of extra virgin oil. Just add the rice. Stir occasionally and cook until the water is completely absorbed.
Useful tips: before serving, add 1 tbsp of butter, 4 tbsp of grated Parmesan cheese and some parsley.
Wine: Genazzano Bianco DOC or light bodied white wine.
Ingredients: Carnaroli rice, asparagus , aromatic herbs, salt.