Mondare gli asparagi tenendo da parte gli scarti per preparare un brodo con cui cuocere il risotto.
Sbollentare le punte di asparago in acqua salata, quindi passarle in acqua e ghiaccio per far sì che il colore verde si mantenga vivo. Tenerne da parte almeno 2 per porzione mentre il resto lo si fa stufare in un pentolino con dello scalogno e un goccio di brodo, quindi frullare con un mixer a immersione fino a ottenere una crema liscia e omogenea.
Tostare il riso, sfumare con il vino bianco, quindi aggiungere il brodo poco alla volta procedendo alla cottura. A cottura ultimata mantecare con il burro, il Parmigiano e infine aggiungere la crema di asparagi preparata precedentemente.
Passare il pesce persico nel pangrattato aggiungendo una grattugiata di limone e dell'olio all'aglio. Una volta impanato farlo saltare in padella.
Impiattare il risotto, guarnire con delle punte di asparago crudo, aggiungere il pesce persico e finire con alcune gocce di nero di seppia.
Risotto con asparagi, pesce persico e nero di seppia
RSI Ticino Gourmet Tour 27.03.2023, 17:00
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