Risotto with green asparagus and Serena cheese

Ingredients

  • 100gr of rice (ideal arborio, carnaroli or bomba)
  • 1 bunch fine green asparagus (150gr)
  • Triple vegetable broth than rice broth
  • 80gr La Serena cheese
  • 2 garlic
  • 1 leek
  • A little white wine or Martini
  • Salt
  • Extra virgin olive oil.
  • 80 gr pepper butter and optional oregano.

Author: Escuela profesional 'Castuera Identidad'

Instructions:

1. Cut fresh garlic and leeks in brunoise, previously washed.

2. Cut the green asparagus into mirepoix, separating the buds from the trunks. With the stem parts of the asparagus, sauté them in a frying pan with a little olive oil. When they brown, and without being done completely, we will add the leek and the garlic with a pinch of salt and pepper. To calm fire we will leave that everything goes rustiendo until obtaining that it reduces the sofrito.

3. Now we will raise the fire, we will throw the wine or the Martini and when it evaporates a little the same one we will throw the rice and we will lower the fire to the half.

4. While we sauté the rice, we will have hot the broth and inside the yolks so that at the end of the preparation they are already tender and at the same time have yielded more flavor to the same one. To rectify of salt. To handle this creamy cake correctly, cool it quickly (freeze it) until the rice is done.

5. As is customary in this type of preparation, gradually pour the boiling broth over the already sautéed rice until it is hydrated by constantly turning over the low heat so that there is no excess evaporation.

6. Once the rice is done, about 25-30 minutes, it will be ready for the last dressings to be added. It will be verified that the broth evaporated and was fair, only the yolks have to be left already cooked.

7. Next, add the cheese cut into small cubes, and once the rice is out of the fire.

8. Turn it off and let it melt slowly by removing it.

9. Add the cut butter in the same way as the Serena cheese and butter the whole.

10. Stir and let stand 2-3 minutes, until obtaining a creamy texture and a sweet, pearly rice.