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spargelrisotto-gorgonzola-birne-eggwirt

Asparagus risotto with gorgonzola and pears

Preparation

Peel the asparagus and cut it into 1 cm thick slices. Peel the onion and cut it into small cubes, sweat in butter. Add rice and asparagus pieces and continue to sear until transparent, deglaze with white wine and continue to simmer until the liquid has reduced. Add the stock to the risotto cup by cup and continue to cook stirring constantly for 12 to 15 minutes. Peel the pear, cut it into cubes. Add to the risotto just before it is done. Season to taste adding the Parmesan, parsley, pepper and cold butter. Before you serve the risotto, plate it with the Gorgonzola slices and drizzle with olive oil.
Eggwirt insider tip: to make the risotto even more scrumptious, add 2 tsp. of roasted walnuts.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Pinot Grigio.

Ingredients for

2 servings
4 servings
8 servings
150 g white asparagus grown in South Tyrol
25 g onions
25 g butter
40 ml white wine
120 g risotto rice, for instance Carnaroli
1/2 l meat or asparagus stock
Salt, pepper to taste, 15 g grated Parmesan cheese, 20 g butter

Other
Parsley for garnishing, 2 slices of Gorgonzola, 1/2 pear, extra virgin olive oil for drizzling over the plated dish
300 g white asparagus grown in South Tyrol
50 g onions
50 g butter
80 ml white wine
240 g risotto rice, for instance Carnaroli
1 l meat or asparagus stock
Salt, pepper to taste, 30 g grated Parmesan cheese, 40 g butter

Other
Parsley for garnishing, 4 slices of Gorgonzola, 1 pear, extra virgin olive oil for drizzling over the plated dish
600 g white asparagus grown in South Tyrol
100 g onions
100 g butter
160 ml white wine
480 g risotto rice, for instance Carnaroli
2 l meat or asparagus stock
Salt, pepper to taste, 60 g grated Parmesan cheese, 80 g butter

Other
Parsley for garnishing, 8 slices of Gorgonzola, 2 pears, extra virgin olive oil for drizzling over the plated dish