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Asparagus risotto with Coppa Piacentina
& Fiore Sardo cheese

Coppa Piacentina.jpg


Coppa piacentina of Salumificio San Carlo
Vialone nano rice
Fresh or frozen asparagus
White wine
Vegetable broth
Extra virgin olive oil
Sardinian flower
Salt to taste
Pepper to taste


  • Finely chop the shallot and sweat it gently in a saucepan where you have heated equal parts butter and oil.

  • Cut the asparagus into small pieces and keep some tops to decorate the dish.

  • Add the asparagus and sauté for a few moments with the shallot.

  • Add the rice and toast it patiently over a low heat.

  • Deglaze the rice with the white wine.

  • Add the broth, one ladle at a time, waiting for the previous one to dry.

  • When cooked, cream the risotto by adding a knob of butter with the heat off, a pinch of Fiore Sardo and Coppa Piacentina in strips.
    Garnish with the asparagus tops and serve hot.

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