THE GOOD OIL MILL
AT YOUR HOME
Spring has sprung!
Light, bright and graceful… just like the classic seasonal first course that we want to share with you in this article.
Risotto with asparagus. A traditional Italian recipe that uses only local raw ingridients; a light condiment based on servatic asparagus and onion, which is enriched with another Made in Italy gem, extra virgin olive oil.
The various beneficial properties of olive oil are now known to all, but if we talk about risotto with asparagus, then maybe we need to go into a little more detail.
From March to June it’s asparagus season: green, white, pink asparagus… depending on the variety we can find ourselves in front of a completely surprising swirl of colors.
But if we focused more on the nutritional point of view of wild asparagus we could be even more amazed.
In fact, the key ingredient of this asparagus risotto is a vegetable made up of 90% water and it provides fibre, potassium, iron and a good part of folic acid: an essential vitamin which is added to other antioxidant substances which help us to defend ourselves.
A true source of nutrients which, if used to create a risotto with asparagus, brings benefits at 360°: physical, mental and also gustatory!
The extra virgin olive oil we have chosen is one of the most recent additions to the vast range of Frantoio Bonamini products.
Produced with varieties such as Peranzana in 50%, Casaliva and Coratina in 30 and 20% respectively, Vert De Vertes olive oil is preparing to be the best candidate for this asparagus risotto recipe.
This extra virgin is characterized by a crystalline green/gold color and a bouquet of green and yellow roses, accompanied by rocket, green pepper and fresh almond. In the mouth the Vert De Vertes extra virgin olive oil is decisive, with bitter notes of almost ferrous artichoke and a spiciness that awakens the palate with a just ripe chilli pepper.
This Bonamini oil finds its maximum exaltation in the next recipe for asparagus risotto with extra virgin olive oil.
Ingredients
• 200g Carnaroli rice
• 350ml of vegetable broth
• 150gr of boiled green asparagus
• 1 onion
• 100ml of cooking cream
• 50g of grated Parmigiano Reggiano
• Extra virgin olive oil Bonamini Vert de Vertes
• Salt and Pepper To Taste.
Preparation
In a pan, heat a drizzle of Vert De Vertes extra virgin olive oil. When hot, add the rice, leaving it to burn for about 2-3 minutes to give it a more intense flavour.
Pour in the broth and, after adding salt, reduce the heat to low, leaving the rice to cook for about 15-20 minutes, until the broth has evaporated. Important step: keep stirring the rice throughout cooking.
In another pot, heat a drizzle of Bonamini Vert de Vertes extra virgin olive oil and add the green asparagus, previously boiled and cut into small pieces, to the diced onion. After 5 minutes of cooking, add the cream and season with salt and pepper.
After mixing everything, we transfer the wild asparagus and their seasoning into a mixer and proceed to blend them, thus obtaining a cream which will be added to the rice while it is cooking.
We finish everything by stirring in plenty of Parmigiano Reggiano and pepper.
We immediately serve our risotto with green asparagus and extra virgin olive oil and… Bon Appetit!
*Chef parenthesis: the asparagus risotto in question can also be served with two olive oil-themed garnishes. In fact, green asparagus also goes well with black olives, which is why it can be presented with a decoration of Bonamini black olive paté or simply with a powder of pitted olives in oil from Frantoio Bonamini.
