Classic Risotto Recipes


Modern twists on time-honoured favourites.


Asparagus and Spring Pea Risotto “Fonduta Quattro Formaggi”


Asparagus_Springpea_Risotto

What you need

For the risotto
  • [   ] 1 litre light chicken or vegetable stock
  • [   ] 50g unsalted butter
  • [   ] 2 tb olive oil
  • [   ] 1 peeled and finely chopped onion
  • [   ] ½ clove crushed garlic
  • [   ] 275g Gran Gallo Risotto rice
  • [   ] 120 ml dry white wine
  • [   ] 300g fresh asparagus tips
  • [   ] 150g fresh or frozen peas
For the fonduta
  • [   ] 50g gorgonzola cheese
  • [   ] 50g fontina cheese
  • [   ] 50g tallegio cheese
  • [   ] 75g parmesan cheese
  • [   ] freshly grated
  • [   ] 90ml milk
  • [   ] 60ml double cream
  • [   ] 1tsp cornflour

Proposed by: Paul Gaylor


40'
4
Medium

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How to prepare:

For the risotto: Place the stock in a pan, bring it to the boil, reduce the heat to a simmer, and keep it hot. Cut the asparagus in 3 cm lengths. Heat the olive oil and butter in a heavy based pan, add the onion and garlic and cook until softened. Add the rice, mix well with the onions and cook for 2 minutes until the rice is well coated. Add the wine and cook for one minute to evaporate it and completely absorbed. Add a ladle of hot stock and simmer , stirring constantly, until all has been absorbed. Add the asparagus and peas and mix well. Continue to add the stock a ladle at a time until all is absorbed. After 18-20 minutes check for the required ‘’al dente’’ texture…the rice should be tender, but with a firm bite in the centre. Cover the risotto with a lid and leave to stand for 2 minutes.
For the fonduta: heat the milk, cornflour and cream in a pan to the boil. Add the tallegio, fontina and gorgonzola cheeses and 50g of the parmesan, stir into the cream to melt it, stir until whole mix is smooth and creamy.
Divide the risotto between 4 serving plates, spoon some of the fonduta over each risotto, sprinkle over the remaining parmesan and serve.


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