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:
Weißer Spargel mit Safran-Risotto und Parmesan-Chips
Kochutensilien
- 1 Risottopf
- 1 Spargeltopf
- 1 Backblech
- 1 Reibe
Zutaten
Für den Spargel:
- 500 g weißer Spargel
- 1 TL Zucker
- 1 Prise Salz
Für das Risotto:
- 150 g Arborio-Reis
- 1 Schalotte
- 800 ml Gemüsefond
- 1 Prise Safran
Für die Chips:
- 50 g Parmesan
- 1 TL Olivenöl
Zubereitung
Spargel zubereiten:
- Spargel schälen und Enden abschneiden
- In kochendem Wasser mit Zucker und Salz 12-15 Minuten garen
Risotto kochen:
- Schalotte würfeln und glasig dünsten
- Reis zugeben, mit Fond ablöschen
- Safran zugeben, 18 Minuten köcheln lassen
Chips backen:
- Parmesan reiben, kleine Häufchen auf Backblech formen
- Bei 180°C 5-7 Minuten goldbraun backen
Anrichten:
- Risotto auf Teller anrichten
- Spargel darauf platzieren
- Mit Parmesan-Chips garnieren
Empfohlene Beilagen:
- Zitronen-Dill-Sauce
- Frischer Blattsalat
- Weißbrot-Croutons
