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Ingredients for the risotto
1 kg green asparagus 1 small yellow onion, chopped 2 dessert spoons butter 350 g Carnaroli rice 200 ml dry white wine 1 l vegetable stock 100 g Speck Alto Adige PGI, sliced into matchsticks
To finish
30 g butter, diced 40 g parmesan, grated
preparation
Clean the asparagus, remove the lower woody part of the stem and peel, keeping the tip intact. Cook in boiling water for 4 minutes. Drain, remove the tips, chop in half lengthwise and set to one side. Add a little cooking water to the stems and blend to a creamy consistency.
Melt a spoonful of butter in a frying pan and sauté the onions over a low heat for 10 minutes until tender.
Toast the rice in a saucepan without oil for 3-4 minutes, stirring continuously. Deglaze with the white wine, allow to evaporate, then add 3-4 ladles of stock and the sautéed onion. Cook for 14-15 minutes (check cooking times on packaging), stirring often and adding the remaining stock gradually. Melt another spoonful of butter in the same frying pan as you used to sauté the onions, and brown the matchsticks of Speck Alto Adige PGI until crispy.
1 minute before the end of the cooking time, add the asparagus cream to the risotto. Remove the pan from the heat and stir in the diced butter and grated parmesan. If you prefer a softer consistency, add a little more stock.
Plate the risotto, top with a sprinkling of crispy Speck Alto Adige PGI and the asparagus tips and serve.
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