When it comes to asparagus, the cooking method also determines the choice of wine. Dry and discreetly aromatic white wines with medium body are recommended for a creamy risotto that contains a little cheese. The alcohol should be moderate, the acidity subtly bound. The wine may also be aged in barriques, especially as this gives additional assertiveness, which is a perfect partner for the opulence of the risotto. Whichever wine is selected, a subtle maturity promotes harmonious delicacies.
Pairs well with:
Weinviertel DAC Reserve with subtle oak note
Pinot Blanc or Chardonnay, also with a light barrique tone and creamy texture
Sekt g.U. Reserve with an elegant mousseux
Recipe (quantities für 4 people):
- 8 stalks of asparagus
- 2 shallots
- 2 tablespoons of olive oil
- 200 g risotto rice
- 1/16 l white wine
- 1 liter of chicken soup
- 3 tbsp parmesan
- 1 tsp chopped chervil
- Lemons, salt, pepper
Finely chop the shallots and lightly sweat in olive oil.
Add the risotto rice, glaze briefly and then deglaze with the white wine.
Cook gently for 18 minutes, stirring constantly.
Add the peeled and cut white asparagus in the last 10 minutes and bring to the boil.
Finally, season with butter, lemon, parmesan and chervil and serve.