Asparagus risotto is one of the symbols of spring, and in this video lesson, Chef Cesare Battisti showcases a very colorful and intensely flavored version 🍃
In this preparation, asparagus is used in its entirety: the base of the stems to flavor the broth, the central part to make a cream, and the peel and tips to prepare a crunchy salad. To enhance and elevate the flavor of the asparagus, the Master pairs this spring ingredient with a preserve of lemons preserved in salt, tangy and highly aromatic.
Discover all the secret steps and techniques to create a risotto worthy of a Michelin-starred restaurant.
Discover this and other risotto recipes in the dedicated online course on Academia.tv!
00:19 INGREDIENTS
00:44 LEMONS IN SALT
04:58 BROTH PREPARATION
08:16 ASPARAGUS CREAM
09:53 RICE
13:40 SEASONING AND RISOTTO COOKING
15:14 EMULSIFICATION
16:16 PLATING AND GARNISH
READ THE FULL RECIPE 👇
Preparation time: 45 minutes
Cooking times:
40-60 minutes for broth cooking
14 minutes total for risotto cooking
Resting times:
12 hours for lemon freezing
30 days of maceration for salt-preserved lemons
Servings: 4
For the risotto:
Carnaroli rice, 250 g
Vegetable broth, 1 l
Onion, 1⁄2
Extra virgin olive oil, as needed
Grated Lodigiano cheese, 80 g (alternatively Grana Padano or Parmigiano Reggiano)
For the broth:
Celery, 1 stalk
Carrot, 1
Onion, 1
Asparagus trimmings
Water, 1 l
For the asparagus cream:
Asparagus stems (central part), 250 g
Extra virgin olive oil
Salt
Vegetable broth
For serving:
Asparagus tips
Asparagus "strings"
Herbs to taste
Edible flowers
Nigella seeds
For salt-preserved lemons:
Unwaxed lemons, 3
Coarse sea salt, 150 g
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22 авг 2024
