In this period of early spring we are all dedicate ourselves a little more to cooking and in particular to experimenting with new dishes with fresh and spring flavours. A delicate and creamy first course, is the risotto with wild asparagus and RY that we propose today: its delicacy and refinement make it excellent for special occasions.

Risotto with wild asparagus and RY is a tasty main dish that lends itself well for a lunch or dinner with friends and family. What makes it really special is our RY, a Valdobbiadene Prosecco Superiore D. O. C. G. defined by experts as the maximum typicality of the real Valdobbiadene. A dry sparkling wine produced with hand-picked grapes from the hills most favourably exposed to the sun in the Cru area of Valdobbiadene, with a strong character, savoury but equally velvety and round, able to enhance the creaminess of this risotto. A novelty that from this year is added among Dal Din products for its extra brut type, included in the D. O. C. G. production regulations and operative with the 2019 harvest.


(per 4 persone)

350 g rice

1 bunch of wild asparagus

1 glass of RY Valdobbiadene Prosecco Superiore D.O.C.G.

1/2 onion

1 clove of garlic

100 g grated Grana cheese

Salt and pepper to taste

Extra virgin olive oil to taste


Wash the asparagus and cut the hardest part of the stem.

Tie them tightly with string and boil them in salt water keeping the tips out of the water.

When they are cooked, take them with the skimmer and keep aside the cooking water that will be used later to cook the risotto.

Divide the tips from the stalks. Cut the latter on wheels, put them in a glass with two or three tablespoons of cooking water and reduce them to cream with the help of the immersion blender.

Pass the tips in the pan with a drizzle of oil and the poached clove of garlic for a few moments.

Fry the finely chopped onion with three tablespoons of oil. Add the rice and toast it for a couple of minutes over high heat, stirring frequently.

Then blend with RY Superiore DOCG and let it evaporate.

Add the boiling asparagus cooking water as it absorbs.

After about 10 minutes add the asparagus cream and mix carefully.

Continue cooking for another 8 minutes or so.

Two minutes from the end, add the fresh cheese and the Grana cheese to make it more delicious. Adjust with salt and pepper.

Immediately afterwards insert the asparagus tips and stir. The risotto with wild asparagus and RY is ready to be served.

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