Ingredients for 4 people
- 250g of Arborio rice
- 1 bunch of asparagus
- 1 small red onion
- 50g of buffalo mozzarella
- 10g Toscano PGI extra virgin olive oil
- Salt and pepper
Snap the woody ends off the asparagus stalks and put them aside for the stock for the risotto.
Put aside ten whole asparagus and finely slice the rest in small pieces.
Make a stock with with the ends of the asparagus and cook the whole asparagus in it for a few minutes, then remove them and keep cooking the stock.
Cut the onion in thin slices.
Toast the rice in a pan for a few minutes and put it on a plate.
Cut the buffalo mozzarella in small pieces and put it in a blender with a spoon of Toscano PGI extra virgin olive oil and 4 spoons of the mozzarella water, blend it until it reaches a foamy texture.
In a large sauce pan, with Toscano PGI extra virgin olive oil, brown the onions with the sliced asparagus until the onion is translucent, then add the toasted rice and stir with a wooden spoon.
Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, seasoning with some salt and pepper.
Before turning off the fire add half of the mozzarella foam to the rice and stir it.
Serve the rice with a spoon of the mozzarella and Toscano PGI extra virgin olive oil foam, and the whole asparagus, then drizzle with some olive oil. Season with some pepper before serving.