Risotto with asparagus, egg and Asiago PDO Fresco Riserva Oro del Tempo fondue | Agriform

Risotto with asparagus, egg and Asiago PDO Fresco Riserva Oro del Tempo fondue | Agriform

agriform.it

A delicate taste that is able to surprise even the most demanding palates. Discover this recipe made by La cucina che Vale exclusively for Agriform.

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Ingredients

  • 320 g of carnaroli rice
  • 350 g of Asiago PDO Fresco Riserva
  • 500 g of white asparagus
  • 2 eggs
  • 1 packet of saffron powder
  • 1 l of boiling water
  • oil to taste
  • 1 pinch of salt
  • butter to taste
  • pepper to taste
  • mint to taste

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