Risotto con crema di asparagi e pancetta croccante - Ricette Fattorie Osella


Wash the asparagus, remove the woody stalks and cook in boiling salted water until tender. Set a few asparagus tips aside for decorations and blend the rest with the Robiola, a pinch of salt and a ladle of the water used to cook the asparagus. Set to one side.
Slice the onion and fry it gently in two spoons of oil; add the rice and toast it, then pour over the wine and leave the alcohol to evaporate. Finish cooking the rice, gradually adding the water used to cook the asparagus.
Meanwhile, toast the bacon in a non-stick pan until crunchy; then keep it hot.
When the rice is cooked, stir in the Robiola and asparagus cream, add salt and pepper to taste and divide between the plates. Complete with the bacon and the asparagus tips that you set aside earlier.