Risotto with Pink Asparagus from Cilavegna

A meeting between two excellences of Lomellina gives life to Cascina Alberona’s Risotto with Pink Asparagus from Cilavegna: on the one hand, Carnaroli Classico rice, renowned for its resistance to cooking, and on the other, pink asparagus from Cilavegna, prized for its delicate and refined flavor. This easy-to-make ready-to-make risotto already contains all the ingredients — including the broth — and only requires the addition of water. The result is a harmonious dish, with a soft but persistent taste, which celebrates the quality of the territory with simplicity.

Ingredients:
Classic Carnaroli Rice (91%), granular vegetable broth (salt, potato starch and maltodextrin, dehydrated vegetables (carrot, celery, parsley), sunflower oil, natural flavors, spices), rice flour, Cilavegna asparagus* (1.5%), asparagus flavor. *Dried ingredient.

Preparation:
Heat two tablespoons of oil in a saucepan, toast the contents of the bag for about a minute, continuing to stir, adding 1/2 glass of white wine to taste and stir for a few seconds.
Cover everything with 900 ml of hot water, do not add salt and do not add other seasonings. During cooking, stir occasionally and if necessary add a little hot water until cooked (about 18 minutes).
When cooked and off the heat to taste, stir in a knob of butter and a sprinkling of Parmigliano Reggiano.

Cooking time and servings:
18-20 minutes; dose for 3/4 people.