Risotto with white asparagus, saffron and Balsamic Vinegar

by | Aug 9, 2016 | Recipes, Savory recipes | 0 comments

Ingredients (serves 4)


  1. In a little bowl, reduce Balsamic Vinegar Nobili Sapori together with sugar until thick.
  2. Boil in salted water white asparagus for 15 minutes. Allow to cool and drain. Cut into julienne strips and keep heated.
  3. In a frying pan, brown chopped shallot with olive oil. Add and toast rice, then pour in white wine. Pour in vegetable broth and add saffron.
  4. After 15 minutes, check the rice cooking and stir together with butter and Parmesan cheese.
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