Let yourself be enchanted by this vegetarian risotto, a daring creation where Each spoonful of this creamy risotto invites sensory exploration and reveals a perfect marriage between melting asparagus and caramelized onions, promising a gastronomic experience as captivating as it is unforgettable. A culinary masterpiece that shakes up conventions and draws you into a symphony of pleasure to the tunes of Ti Amo by Umberto Tozzi.
INGREDIENTS:
To make this recipe you will need:
For the asparagus:
- 2 bunches of asparagus
- 60 ml white balsamic vinegar
- 2 cloves garlic, chopped
- 45 ml olive oil
- Salt and pepper to taste
For the caramelized onions:
- 2 red onions, sliced
- 60 ml maple syrup
- Salt and pepper to taste
For the risotto:
- 750 ml to 1 l of vegetable stock
- 1 onion, chopped
- 120 ml olive oil
- 250 ml of Arborio rice
- 250 ml of dry white wine
- 250 ml of grated parmesan cheese
- 60 ml butter
- ½ lemon, juice
- Salt and pepper to taste
OUR INSTRUCTIONS:
1. Preheat the oven to 200°C (390°F).
2. In a bowl, mix the asparagus with the balsamic vinegar, chopped garlic, olive oil, salt and pepper.
3. In another bowl, coat the red onion rings with the maple syrup, then season with salt and pepper.
4. Arrange the asparagus on a baking sheet lined with parchment paper. Add the onions to the same sheet. Bake for about 15 minutes, turning the vegetables halfway through cooking so they cook evenly, until tender and slightly caramelized.
5. In a saucepan, heat the broth over medium heat until it comes to a boil.
6. Meanwhile, in a hot skillet or saucepan, sauté the chopped onion in the olive oil over medium heat for 2 to 3 minutes, until translucent.
7. Add the arborio rice to the pan and mix with a spatula for about 2 minutes so that the grains become slightly pearly (shiny )
8. Add the white wine to the pan with the rice and stir until it has almost completely evaporated.
9. Over low heat, add 1 cup of hot broth to the pan with the rice. Stir constantly with a spatula until the rice absorbs most of the liquid.
10. Repeat this process, adding broth, one cup at a time, stirring until completely absorbed, 2 to 3 times, until the rice is al dente (cooked but firm to the bite).
11. Off the heat, stir in the grated Parmesan, butter and lemon juice, then add the roasted asparagus. Check the seasoning and adjust if necessary.
12. Add the caramelized onions just before serving and mix gently. Enjoy!
"This Risotto aux Tentations truly enhanced our romantic dinner, transporting us directly to Italy. The creamy texture of the risotto perfectly combined with the softness of the melting asparagus and the sweet taste of the caramelized onions. Each bite offered us a beautiful harmony of flavors, simple but full of character, which awakened our taste buds. This dish, both comforting and refined, took us on a journey without leaving our table. At the end of the meal, we were satisfied, with the feeling of having experienced much more than a simple dinner, but a true culinary escapade. An experience not to be missed."
