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Asparagus Risotto with Parma ham and Parmesan cheese

The best of Limburg and Italy on a plate

Think Italian cuisine is just pizza and pasta? Think again. Risotto, the creamy symbol of Italian tradition, is a staple dish in Northern Italy, often preferred over pasta.

It’s easy to create and has a diverse flavour profile built into it, making it extremely tasty. We add the infamous local white asparagus, which makes for a fresh and delicious pairing to the risotto. And let’s not forget the Parmesan and Parma ham, which adds a rich, savoury punch!

Come taste our risotto at Restaurant Pirandello or try it for yourself at home!

Raoul Goovaerts – Chef de cuisine Restaurant Pirandello

Ingredients (for 4 persons)

150g Risotto rice

1 Chopped shallot

1L Asparagus decoction (asparagus method below)

75g Cold butter

50g Grated parmesan cheese

100g Brunoise of cooked asparagus

100g Sliced ​​parma ham

100g Parmesan cheese (coarsely grated)

Some watercress leaves

 

Asparagus

1kg White asparagus

2L water

20g Salt

125g Green asparagus tips

Method

Asparagus

  1. Peel the asparagus and cut the ends off.
  2. Place asparagus in water with salt and cover with a wet tea cloth.
  3. Bring the asparagus to a boil and let them cook for a minute over low heat.
  4. Remove the pan from the heat and let the asparagus cool in their own liquid. This moisture is used during the preparation of the risotto. Set the asparagus aside for the risotto.
  5. Blanch the green asparagus tips in salted water. Set aside for the risotto.

Risotto

  1. Rinse the risotto under running water.
  2. Fry the risotto together with the shallot in a pan and add asparagus juice while stirring.
  3. Continue to repeat this for about 20 minutes until the risotto is cooked.
  4. Assemble the risotto with the cold butter and add the parmesan cheese.
  5. If necessary, season with salt and black pepper.

Serve the risotto on a large plate and place the green and white asparagus on top. Add the Parma ham along with the grated Parmesan cheese. Finish it off with some watercress leaves.

Enjoy the deliciousness. Buon Appetito!

 

Cook with Raoul

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