{"id":76847,"date":"2021-06-24T22:58:00","date_gmt":"2021-06-24T12:58:00","guid":{"rendered":"https:\/\/www.chefspencil.com\/?p=76847"},"modified":"2024-05-21T20:21:07","modified_gmt":"2024-05-21T10:21:07","slug":"asparagus-and-prosecco-risotto","status":"publish","type":"post","link":"https:\/\/www.chefspencil.com\/asparagus-and-prosecco-risotto\/","title":{"rendered":"Asparagus Risotto with Prosecco"},"content":{"rendered":"\n

What is beyond risotto? I know it is a weird question to ask, but as a cook have you asked yourself what else can be prepared with great quality Italian grains instead of a classic risotto<\/a>?<\/p>\n\n\n\n

I want to introduce you to a lesser known Italian summer tradition: the rice salads. When the warm weather kicks in, it is advised to avoid buttery and cheesy risottos for lighter and easier options, which often can be eaten cold or on the go.<\/p>\n\n\n\n

I still remember my mum bringing a bowl of pre-made rice salad on the beach during weekends while I was a child. Nowadays, it is normal to bring a rice salad to work and why not, pack with healthy vegetables too.<\/p>\n\n\n\n

I have the chance to experiment with a large variety of grains purposely intended for salads. As an in between recipe to lean into this new category, I propose you the last risotto of this season using the semi brown Carnalori Rustico<\/em> from sustainable agriculture by Riso Gallo. <\/p>\n\n\n\n

Still a classic risotto that winks at rice salads using a rustic grain that is actually amazing for both uses. Enjoy!<\/p>\n\n\n

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\"Asparagus<\/div>\n<\/div>\n

Asparagus Risotto with Prosecco<\/h2>\n
<\/div>\n\"\"<\/span>Danilo Cortellini<\/span><\/span>\n
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