Gli Aironi, Asparagus Risotto (EATALY collection)

Gli Aironi, Asparagus Risotto (EATALY collection)

The Asparagus Risotto from Gli Aironi combines the delicateness of the best carnaroli rice with the unmistakable touch of flavour from wild Italian Asparagus. Furthermore, it is not precooked, but only moistened with vegetable broth. Then, it is freeze-dried and then flavoured with the best Asparagus…and is then ready in only a few minutes! Finally, thanks to the careful selection by Eataly, it is possible to enjoy a high quality meal whenever you want!

Nettles are generally considered by most as weeds. However, all healthy gourmets treasure them for their unique taste and health benefits. Once boiled nettles are eatable and can then be used in many preparations as in this risotto with Asparagus.

Manufacture History: The experience gained in five generations of rice growing has produced its best results in the “Grange” district of Vercello, where the Perinotti family has dedicated its existence to improving crop conditions on the Tenuta Pracantone farm. Until a few years ago Italian rice farming was based on high volume production and the indiscriminate use of chemical fertilizers and pesticides, which clearly impacted negatively on grain quality and threatened the very survival of the animal species supporting the paddy field ecosystem. Only after the adoption of more gentle farming techniques did the grey herons – once risking extinction – begin to repopulate the rice fields. This are the majestic birds that Michele Perinotti chose as the emblem of Risi&co, which prizes itself on its “eco-compatible production model” based on the EU agri-environment regulation.

Ingredients: carnaroli rice 90%, dehydrated products: herbal extracts, Asparagus: 5.5%, onions, garlic.

Cooking Instructions: Melt a knob of butter in a pan. Pour contents of the jar into the pan and cook until the rice grains are translucent. Still stirring, add a glass of white wine. When the liquid has been absorbed, pour in gradually as the water is absorbed and a half two glasses of warm water.When all the liquid is absorbed and the risotto with porcini mushrooms has a creamy texture, remove from heat and add a knob of butter and grated Parmesan. Put aside for one minute and add a pinch of salt