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Baschi cooks songs - today with zucchero and asparagus risotto

Baschi almost oversalted the menu by singing along. But only almost. Part 2 of Baschi cooks songs.
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Baschi is starzone studio artist

Baschi regularly creates content for starzone studio himself. For us, it's a direct hit: Baschi is a born entertainer, bubbling over with ideas and lives for music. To start with, the singer certainly shows a less known side: In a video series, Baschi stands behind the stove. Music also plays the main role here (we are not a cookery booklet): Baschi has chosen three songs that mean something to him and then created a matching menu. This is the second part of the series.

The first part of "Baschi cooks songs" is available here.

Asparagus risotto

The recipe

Ingredients

  • 150 gram risotto rice
  • 1 small onion
  • 1 clove garlic
  • 400 gram white asparagus
  • 100 ml prosecco
  • 25 grams of butter plus a little for frying
  • 50 gram parmesan
  • 1 handful flat leaf parsley
  • Olive oil
  • Salt and pepper
  • 3 radishes
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tablespoon sugar

Preparation

Peel and finely chop the onion and garlic. Finely grate the Parmesan cheese. Peel the asparagus, remove the lower woody ends, cut the spears diagonally into thin slices, leaving only the tips whole. If necessary, cut too thick spears and tips in half again. Finely chop the parsley. Finely slice the radishes.

Melt some butter with olive oil in a pan or pot over medium heat, add garlic, onion. Slowly sauté the garlic and onion. Meanwhile, boil a pot of salted water add a pinch of sugar a tablespoon of butter thyme sprig and bay leaf. Reduce the heat and cook the asparagus "al dente". Then keep the asparagus warm.

When the onions and garlic are sauteed, add the rice to the pan. Stir fry for a minute until slightly translucent. Then add the Prosecco and stir until the rice has absorbed the wine.

Turn the heat back up to medium-high. Add a first not too big ladle of the asparagus broth to the rice. Stir until the broth is completely absorbed by the rice. Repeat with each additional ladle of broth: add and stir until all is absorbed. Repeat until about half of the broth is used. The risotto is ready when it is creamy but still has bite. 400 ml of broth should be enough. If it is not enough, add hot water. Towards the end of the time, test the bite of the rice. (Stirring the risotto takes about 20 minutes plus / minus, the risotto as a whole takes about 40 minutes).

Remove the finished risotto from the heat. Add about two thirds of the Parmesan cheese and the butter to the risotto and stir until melted. Lightly salt and pepper the risotto and stir well. Put the lid on and let it rest for two minutes. Divide the risotto between two plates, arrange with parsley and radishes. Add the Parmesan cheese and serve.

En Guete!

(Video+Photos: Moritz Schmid, Text: Andrea Vogel)

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