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Betty Bossi Koch-Center
kochen@bettybossi.ch
Wild garlic puree
Risotto
How it's done
Wild garlic puree
Puree the wild garlic and oil, set aside.
Risotto
Heat the oil in a pan. Sauté the asparagus for approx. 2 mins., remove and set aside. Sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Add the reserved asparagus tips and the remaining pieces of asparagus after approx. 10 mins., simmer for a further 10 mins. until the rice is creamy and al dente. Stir in the reserved wild garlic puree, cheese and butter, season.
| Tip: | Instead of thin green asparagus, use green asparagus cut into approx. 2 cm pieces. |
|---|---|
| Tip: | Stir in the Gorgonzola just before serving. |
How-tos
Peeling asparagus
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