Springtime combination with Italian charm
Tender white asparagus on a golden saffron risotto, topped with crispy Parmesan crisps – a harmonious spring creation, perfectly accompanied by the finesse of the Pinot Grigio.
Ideal wine accompaniment: Pinot Grigio Collio DOC (Friuli, Italy)
The Italian Pinot Grigio impresses with its fresh citrus note and subtle almond flavour. The lively acidity cuts through the creaminess of the risotto, while the light herbal flavour emphasises the asparagus. The mineral character gives the dish an invigorating structure, and the delicate fruity note on the finish rounds off the flavour experience harmoniously.
Further wine recommendations:
Grüner Veltliner Federspiel DAC (Wachau, Austria) With its peppery spiciness and flavours of yellow pepper, this wine complements both asparagus and saffron risotto. The mineral freshness of the primary rock soils emphasises the components perfectly.
Vermentino di Sardegna DOC (Sardinia, Italy) This Mediterranean white wine is characterised by aromas of white peach and a salty note. The fruity depth harmonises with the saffron, while the almondy texture corresponds to the Parmesan crisps.
Chablis AOC (Burgundy, France) The Chardonnay from Chablis impresses with its steely, salty minerality and green apple flavour. The cool elegance forms a delightful contrast to the flavoursome risotto.
Fiano di Avellino DOCG (Campania, Italy) This complex white wine offers flavours of roasted hazelnuts and honeydew melon. The creamy texture combines with the risotto, while the salty note emphasises the asparagus.
Sauvignon Blanc from Südsteiermark DAC (Austria) With its intense gooseberry flavour and fresh herbal aromas, this wine complements the dish perfectly. The lively acidity provides a refreshing balance.
The recipe:
White asparagus with saffron risotto and parmesan potato chips
Cooking utensils
- 1 Risotto pot
- 1 Asparagus pot
- 1 Baking tray
- 1 Grater
Ingredients
For the asparagus:
- 500 g white asparagus
- 1 tsp sugar
- 1 Pinch of salt
For the risotto:
- 150 g Arborio rice
- 1 Shallot
- 800 ml Vegetable stock
- 1 Pinch of saffron
For the chips:
- 50 g Parmesan cheese
- 1 teaspoon olive oil
Preparation
Prepare the asparagus:
- Peel the asparagus and cut off the ends
- Cook in boiling water with sugar and salt for 12-15 minutes
Cook risotto:
- Dice the shallot and fry until translucent
- Add the rice and deglaze with the stock
- Add the saffron, simmer for 18 minutes
Bake chips:
- Grate the Parmesan, form small heaps on a baking tray
- Bake at 180°C for 5-7 minutes until golden brown
Dressing:
- Arrange the risotto on a plate
- Place the asparagus on top
- Garnish with Parmesan potato chips
Recommended side dishes:
- Lemon and dill sauce
- Fresh leaf salad
- White bread croutons
