You are|Are|Again} looking for inspiration recipes asparagus and cheese risotto from germany that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious asparagus and cheese risotto from germany should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of asparagus and cheese risotto from germany, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare asparagus and cheese risotto from germany good home, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings required for make

1. Use 1 to 2 Asparagus
2. Prepare 180 ml Rice (uncooked rice or leftover cooked rice)
3. Take 100 ml Milk
4. Use 300 ml White asparagus cooking liquid(or water)
5. Use If the cooking liquid is unavailable add 1 teaspoon of butter to the water.
6. Prepare 1 tsp Consommé (beef stock) cube
7. Take 2 slice Cheese (non-melting sliced), powdered cheese or pizza cheese
8. Prepare 1 Salt, pepper and parsley
9. Use 1 Olive oil
10. Take 1/2 onion and 2 slices of ham In the top photo
11. Prepare 1 small sausages, chicken, mushrooms, carrots, green peas, etc. Other recommended ingredients

Heat the oil and half the butter in a heavy, wide pan. Taste for salt and remove risotto from heat. Remove lid, stir in the remaining butter and grated parmesan or grana padano and whip energetically until the fat and cheese has rendered and the rice is creamy. Serve immediately, topped with the steamed tips.

Steps to cook Asparagus and Cheese Risotto from Germany:

1. [Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths. I show how to prepare white asparagus
2. [Preparation] Cut the ingredients into 1 cm cubes. Separate the mushrooms into bite sizes. Put the asparagus cooking liquid (or water + butter) and stock into a pot, and heat.
3. Heat the olive oil in a pot and cook the ingredients. Put the chicken and ham in first and then the vegetables and asparagus (put the mushrooms in last).
4. If using uncooked rice add it at this point and cook (You don't need to rinse). If using cooked rice do not add it at this point.
5. When the rice is almost translucent, add the stock you mixed previously. Simmer for 10 minutes until al dente.
6. When the rice is al dente (if using cooked rice add it now) add the milk and cheese (cut into small pieces). Turn the heat to low.
7. When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley. It is done. Guten Appetit.
8. Note: If using sliced cheese choose non-melting type. Look at the comment if you want to know the reason.
9. 2 slices of cheese make the risotto quite rich. If you prefer a lighter risotto use half the amount.
10. I used white asparagus cooking liquid with this recipe and the top photo has white asparagus. Originally this recipe was with green asparagus and I changed it. You can use green asparagus of course.
11. Spargelzeit refers to white asparagus season from April to June in Germany.
12. Done and ready to serve!

Remove using a slotted spoon and refresh in cold water. Stir in fresh herbs - Add a few sprigs of chopped fresh herbs such as fresh thyme, parsley, or tarragon. Change up the cheese- Instead of using parmesan cheese try using pecorino romano or gruyere cheese. Jumbo lump crab, asparagus, and Boursin cheese risotto. In a medium pot add stock and bring to a simmer then turn to low heat.

me, the simple preparation of Asparagus and Cheese Risotto from Germany above can help you prepare food that are special for family/friends Hope it’s useful and good luck!