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● Risotto with asparagus and taleggio
2 tbsp butter
1/2 onion finely diced
1 cup arborio rice, uncooked
4 cups vegetable broth
½ cup white wine
1 pound fresh asparagus
½ cup parmesan cheese grated
3 oz. taleggio or fontina cheese
2 tablespoon Italian parsley, chopped for garnish
salt, pepper
Cut the tips of the asparagus and keep aside. Slice finely the tails. Discard the white part melt 1 tablesp. butter in large saucepan over medium high heat. Add onion and cook until translucent. Add the asparagus tails and toasted them along with the onion for 2 minute. Add the rise and toasted another 2 minute. Season with salt and pepper. Deglaze with the wine and let it evaporate. Add the chicken broth 1 cup at the time begin to add broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is moist continue cooking for 13 minutes. Add the asparagus tips and continue to cook for another 3 minute adding additional broth. Add the cheese cook another 30 second and take out the rice from the stove. Let the rice rest for 1 minute add parmesan cheese and the butter toss together and serve ● Serves 4
Wine
Suggestion: Fruity Light Bodied 