[ a dish by Dimitrios Karatzaferis ]
For the asparagus rosotto
- 200gr Arborio rice
- 120gr onion
- 60gr white wine
- 700ml vegetable broth
- 80gr grated parmesan cheese
- 60gr diced butter
- 4 asparagus
- 60gr extra virgin olive oil
- 1 pork fillet
Clean the asparagus and boil them in salted water for 1 minute. Sauté in extra virgin olive oil for another 1 minute. For the risotto, start sautéing the chopped onion in a little extra virgin olive oil.
Add the rice and sauté until the grains become transparent. Quench with white wine and allow to evaporate. Slowly add the broth, stirring constantly so that the rice takes out its starch. Cook for about 15 minutes, season with salt and pepper and remove from heat. Add butter and parmesan cheese.
For the fillet, sizzle in a strong pan with olive oil on all sides and then put in the oven for 8 minutes at 180 degrees.
Serve the risotto in a deep dish. Cut the fillet into slices and place it on top of the rice. Add the asparagus et and finish our dish with extra virgin olive oil.