RISOTTO FUNGHI ASPARAGUS AND SPECK

Home > Recipes > RISOTTO FUNGHI ASPARAGUS AND SPECK
Recipes

RISOTTO FUNGHI ASPARAGUS AND SPECK

RISOTTO FUNGHI ASPARAGUS AND SPECK

Ingredients:

  • 320 gr of carnaroli rice
  • 600 ml of vegetable stock
  • 400 gr of champignon mushrooms
  • 2 onions
  • 3 tablespoons of olive oil
  • 20 asparagus
  • 4 slices of speck
  • salt
  • pepper
  • grated cheese

Preparation:

Start by preparing the vegetable stock with about 600 ml of water and while heating, clean the mushrooms. Wash them thoroughly under running water to remove excess earth, dry them well and cut the final part of the stem.

Divide the stem from the head and proceed to remove the skin that covers the chapel with the help of a small knife. When they are clean, they can be cut into thin slices. Also clean the asparagus and after having washed them well cut the tips putting them aside. Cut the speck into thin strips and store it.

In a pan put 3 tablespoons of oil and finely chopped onions. Sauté over low heat for about 5 minutes and then as soon as the onion is lightly browned, you can add the slices of bacon and fry them for a minute. At this point add the mushrooms and cook for another 10 minutes.

After this time you can pour the rice directly into the pan and toast it for a couple of minutes. Pour the boiling broth taking care not to overdo it to prevent it from drying out completely. Add half a cup instead at a time if necessary.

Cover everything and cook for 20 minutes, turning occasionally to prevent the rice from sticking. After 15 minutes you can also add the asparagus tips, stirring well and finish cooking the risotto. At the end of cooking add some grated cheese, turn and let it stand for a minute before serving.

Leave us a comment