A dish that smells like a beautiful day and lifts your spirits from the very first bite. Asparagus adds a vibrant green touch, lemon brings a zesty kick that awakens the senses, and creamy risotto ties everything together.
The perfect pairing? It all depends on the mood: the liveliness of Grillo, the crispness of Chardonnay, or the bright personality of Collezione Rosé? Whatever atmosphere you’re looking for at the table, these pairings will enhance every bite.
Prepare the vegetable broth and keep it warm. Meanwhile, trim the tough ends off the asparagus and slice them into rounds, setting the tips aside.
In a pan, heat a drizzle of olive oil and gently sauté the finely chopped shallot until soft. Add the asparagus (except the tips) and sauté for a few minutes, then stir in the rice and toast it well.
Now, start adding the broth one ladle at a time, stirring gently as it absorbs.
While the rice is cooking, heat a little olive oil in another pan and sauté the asparagus tips until slightly golden but still crisp.
When the risotto is al dente and perfectly creamy, turn off the heat and stir in the butter, parmigiano, and grated lemon zest. Add the asparagus tips (reserving a few for garnish), give it one last stir, taste, and adjust the seasoning with salt and pepper if needed.
Plate the risotto, finishing with a light sprinkle of lemon zest and the remaining asparagus tips. Serve immediately with your favorite wine.
The citrusy freshness of Grillo complements the asparagus and lemon, creating a harmonious sip.
Grillo Settesoli loves Sicily so much that it talks about it all the time. With…
Mineral and fragrant, Chardonnay enhances the creamy texture of the risotto, making it even more irresistible.
Sicilian by adoption, Chardonnay has the charm of a foreigner that conquers everyone. Its exotic…
With its fruity notes, Collezione Rosé balances the delicate asparagus and lively lemon for a well-rounded pairing.
The beauty of Collezione Rosé? It doesn’t hold back. It’s bright, delicate, intense… in short,…
