Asparagus and guanciale risotto is a really tasty dish, different from the usual, but once put in the mouth the first bite is an almost mystical experience.
The other day I was at my greengrocer and he gave me a bunch of asparagus, immediately I thought of making a risotto, but the idea of doing it like everyone bored me, so I started thinking.
The next day I went to the butcher and my eye fell on the pillow and here I found the ingredient to make my risotto special!
It was the first time I made it this way, and, well, it was a success.
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Ingredients
Tools
Steps
▪ Fill the pan with water and bring to a boil.
▪ In the meantime, cut the pillow into pieces and put it in a pan.
▪ Cut the tips of the asparagus and set them aside, the rest, remove the hard part, cut it into pieces and cook with the pillow.
▪ In the other pan, toast the rice.
▪ When the water boils, put in a little salt and the tips of the asparagus, cook for about ten minutes or until they are soft.
▪ Add a little water at a time to the rice and add it only when the previous one is absorbed.
▪ Fill the bowl with water and ice and put the tips of the cooked asparagus, this way you stop cooking and keep the color.
▪ When the risotto is almost ready add the asparagus and the pillow.
▪ While the last cooking heats the tips in the pillow pan at low temperature.
▪ Serve risotto and add the tips as a garnish.
▪Asparagus and guanciale risotto is ready!
▪ Enjoy!
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Varied doses for servings