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Cream of asparagus and taleggio cheese risotto

The delicate flavour of the cream of asparagus and decisive taste of the taleggio cheese make this recipe a dish of unique elegance when perfectly mixed with Vialone Nano rice. This risotto can be served as a dish on its own an accompanied by a good Italian white wine; the palate will be entertained by the sweet and sour taste of asparagus, which combines perfectly with the taleggio. 


Ingredients for 4 people:

• 1 jar of cream of asparagus
• 320 g of Vialone Nano rice
• 100 g of taleggio cheese
• 1 onion
Extra Virgin Olive Oil
• Vegetable stock

This recipe is mouth watering from the moment you begin to prepare it. Let's begin to make the cream of asparagus and taleggio cheese risotto. Take a large an and add 3 tablespoons of extra virgin olive oil and the finely diced onion; let it brown and add the cream of asparagus to it. Prepare the vegetable stock (you can use a cube if you like).

At this point we can add the rice and let it toast for a few minutes, add half a glass of white wine and slowly pour in the vegetable stock.

In the mean time cut the taleggio cheese into small cubes. When the rice is 'al dente' add the cheese and mix it all together well while the rice finishes cooking.

Our meal is ready and, if you like, you can add some grated Reggiano Parmesan cheese.

Now we can take our cream of asparagus and taleggio risotto to the table and accompany it with a Pinot Bianco Terre di Ger wine. 

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