A recipe by Danielle: Asparagus risotto with caciocavallo and burrata

05/03/2014 - Ingredients for 4 people:

- 400 g Carnaroli rice "Pricipato di Lucedio"
- 1 liter of vegetable stock "Well"
- 1/2 onion
- Extra Virgin Olive Oil "Valli Trapanesi"
- 1 glass of white wine
- Some saffron
- 250 g Apulian Burrata "Caseificio Olanda"
- Apulian Caciocavallo "Caseificio Olanda"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Carnaroli rice "Pricipato di Lucedio"
- 400 g fresh asparagus
- 1 liter of vegetable stock "Well"
- 1/2 onion
- Extra Virgin Olive Oil "Valli Trapanesi"
- 1 glass of white wine
- Some saffron
- 250 g Apulian Burrata "Caseificio Olanda"
- Apulian Caciocavallo "Caseificio Olanda"

Bring a liter of water to boil and dissolve in it 2 tsp of vegetable broth.

Fry the finely chopped onion in a little olive oil. Add the chopped asparagus and simmer with some spoons of broth. Add the rice and toast it for one minute. Deglaze with white wine.

Add little by the little the broth and stir in a little saffron. Cook the rice for 14 minutes. Add the grated caciocavallo and let rest for a few minutes.

Serve and add some pieces of burrata in the plate.