From the cooking school ” Coquis ”
I learned another risotto nothing bad that I want to share with you,
great creamy texture, incredible symbiosis of flavors and the discovery of fresh ricotta baked and crumbled on top of the rice ,
gives the final dish a delicious taste !

And now … LIGHT THE  FIRES !

INGREDIENTS:

- 320g superfine rice

Half – shallot

- One / Two bunches of asparagus

- Celery, carrot , onion for the vegetable btodo

- 160g ricotta

- 60g of butter

- Extra virgin olive oil

White pepper -

Marjoram -

-Sale

WEAR THE APRON ,WASH YOUR HANDS , BEGIN !

Remove the white part of the asparagus, cut the ends to a length of 3 inches . about , sliced ​​into rounds the remaining part of the stalk of asparagus.
Blanch tips in water and put them in water and ice keeping the tooth.
After preparing the vegetable broth,
filtering it washers asparagus and cook until they are soft ,
then whisk them with a little oil and salt, keep this liquid to make the risotto .
Meanwhile, let dry cottage cheese in the oven at 140 ° for 45 minutes or so.
In a pan, toast the rice with olive oil and half the butter , then add the shallots ,
Season with salt and sprinkle with the broth, continue to cook for about 12 minutes
then add the puree of asparagus, continue cooking and check the salt before removing from the fire,
let stand a minute or two , stir in butter and then with the Parmesan cheese.
Spread the rice on plates and garnish with the crumbled cheese , asparagus tips and a few leaves of marjoram.

Et voila … a delicious risotto !