How to prepare Spring Risotto
To make the spring risotto, start by preparing the vegetable stock. Rinse the vegetables under running water and then dry them. First of all, take care of the asparagus: remove the filamentous outer part with a potato peeler or a knife, proceeding vertically from top to bottom (1). Cut the hardest white end. Finally cut them into washers (2), keeping the tips intact. Now take the zucchini, sprinkle them, cut them in half lengthwise and then reduce them to small cloves (3).
Also cut the agretti with a knife in three parts (4). To finish clean the onion: remove the green part of the stem, the beard and the hardest outer layer. Then slice it thinly (5). In a pan heat 20 g of olive oil, then pour the sliced onion (6) and fry over a moderate heat for 5 minutes.
Then add the washers the asparagus tips (7) and those cut into washers; after two minutes add the zucchini (8), leave to flavor again a couple of minutes then pour a ladle of broth (9) taken from the total dose.
Continue cooking for 5 minutes then pour the peas (10), let them jump for two minutes and then add the agretti (11). Add salt and pepper and cook for another 2-3 minutes. turn off the heat and keep the vegetables aside (12).
Now start making risotto. Peel and finely chop the shallot (13), heat 20 g of olive oil in a pan, then add the chopped shallot (14) and let it sauté for 5-6 minutes over low heat, then pour the rice (15),
let it toast for 3-4 minutes, stirring occasionally and then blend with white wine (16). Let the wine evaporate and then add a ladle of broth (17), continue cooking for about 15 minutes, stirring often and adding the broth a ladle at a time, waiting for the previous one to be absorbed before adding more. Take back the cooked vegetables, keep aside some asparagus tips for the dish seal (18).
Add the vegetables to the rice (19) stir and continue cooking for another 5 minutes or until the risotto is ready. When cooked, season with grated cheese (20), stir and serve. Garnish the spring risotto with the asparagus tips kept aside and perfumed with the grated lemon peel (21). Enjoy the warm spring risotto!
Storage
It is advisable to consume the spring risotto right away.
Freezing is not recommended.
Council
Fans of aromatic herbs will be able to enrich spring risotto
with leaves of fresh thyme and marjoram!
How to prepare the Milanese asparagus
To make the spring risotto, start by preparing the vegetable stock. Rinse the vegetables under running water and then dry them. First of all, take care of the asparagus: remove the filamentous outer part with a potato peeler or a knife, proceeding vertically from top to bottom (1). Cut the hardest white end. Finally cut them into washers (2), keeping the tips intact. Now take the zucchini, sprinkle them, cut them in half lengthwise and then reduce them to small cloves (3).
and with a potato peeler (4) or a small knife remove the outer part to facilitate cooking; collect the clean asparagus in bunch (5), tying them with kitchen string, then arrange the asparagus vertically in a tall, narrow pot (6) containing 4 liters of water; in this way the stems will be boiled in water and the tips will cook with steam. Cook the asparagus until they are soft.
Meanwhile, prepare the eggs ciarighì (ie the pan) melting the butter in a pan and laying the egg (7) without breaking them, because they cook to the eye of the ox (we suggest you to cook one egg at a time). Then when the egg is cooked (the yolk must remain a bit ‘soft) remove it from the pan and keep it aside, and in the same pan lay down the asparagus drained (9) (we recommend to cook a serving of asparagus at a time),
arrange them in a sunburst on the pedal with the tips in the center and cover them with the eggs (10); salt, pepper (11) and sprinkle with Parmesan cheese (12), then cook over low heat until the cheese is partially melted, and serve the Milanese asparagus still warm.
Storage
It is better to eat the Milanese asparagus as soon as they are ready. If you want, you can prepare the asparagus already cooked in an airtight container in the refrigerator, and then accompany them with the ciarighì egg just ready!
Council
To cook the asparagus in a high and narrow pan, tie them with a string, so that during cooking they do not move and risk breaking, or cook them in the special steel basket, or changing pan, lay them in a pot large enough to contain them. We advise you to cook the eggs one at a time and cook the asparagus in a pan, already divided into portions in this way it will be easier to control the cooking and you will get the perfect Milanese asparagus!
Curiosity
The asparagus harvest, made with a special spoon-shaped tool, is entrusted to expert people who are all the more skilled as, in this operation, they manage to move the least amount of soil, a precaution that greatly simplifies cleaning procedures previous cooking.
How to prepare the cream and asparagus pasta
To make the cream and asparagus pasta, boil a pot with water to cook the pasta. Take care of the cleaning of the asparagus: cut away the most hardy white part (1), peel the stalks so as to remove the hardest filaments (2), once cleaned you will get about 300 g of asparagus, cut them into oblique washers and divide in half the tips (3).
Slice the green part of the spring onion (4) and cut the lightest part into strips (5). Put a pan full of salted water on the stove and bring to the boil, it will serve to cook the fettuccine. In a pan heat the oil with a clove of garlic (6),
then add the spring onion (7) and let it dry for a minute, adding a little hot water to the need to avoid drying it too much. Then remove the garlic (8) and pour the fettuccine into the boiling water and cook a minute less than the time indicated on the package (9).
Continue with the cooking of vegetables and in the pan with the onion add the asparagus into small pieces (10), salt, pepper (11) and continue cooking for 7-8 minutes, at this point pour the cream (12).
Leave the sauce to shrink for a minute, then drain the fettuccine (13) directly, stir-fry, then flavor with pepper, fresh thyme leaves (14) and lemon zest. Stir in a few minutes and then serve the cream and asparagus pasta (15) very hot.
Storage
The cream and asparagus pasta is a dish to be consumed at the moment. We do not recommend freezing.
Council
The addition to taste of some toasted pine nuts, dried tomatoes in oil or flakes of grated pecorino seasoned cheese will give a touch of flavor to your dish!