Risotto with Nano Vialone Veronese PGI Rice, Fresh Asiago PDO and Raspberries


INGREDIENTS (4 persons)

- 320 g of Nano Vialone Veronese PGI rice

- 150 g fresh Asiago PDO cheese

- 150 g fresh raspberries

- 1 onion, finely chopped

- 60 ml dry white wine

- 1.5 l vegetable stock, kept warm

- 2 tbsp olive oil

- 30 g butter

- Salt and black pepper to taste

- Asiago PDO matured cheese in flakes for garnish

- Chopped fresh parsley for decoration (optional)



First courses

Preparation time

45 minutes


In a saucepan, bring the vegetable stock to the boil and keep it hot over a low heat.
In a large frying pan, heat the olive oil and add the chopped onion. Fry the onion over medium heat until transparent.
Add the rice and toast it for about 2-3 minutes, stirring continuously, until it turns lightly golden.
Deglaze the rice with the white wine and continue stirring until the wine has evaporated. Start adding the vegetable stock one ladle at a time, waiting for the liquid to be absorbed before adding more. Continue this cooking process for about 16-18 minutes, or until
when the rice is al dente. Add the raspberries to the risotto during the last 5 minutes of cooking. Continue stirring gently.
Once the risotto is cooked through, add the diced Asiago DOP Fresco cheese and butter. Stir well until creamy. Season with salt and pepper to taste.
Serve the risotto with Asiago DOP Fresco and raspberries in individual bowls. Garnish with shavings of Asiago DOP Stagionato and, if desired, a sprinkling of chopped parsley.

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