Rice Omelette with Asparagus (Frittata di Riso con Asparagi)
Instructions
Let thaw asparagus, then cut them into small pieces and saute it in a saucepan with the onion and the removal of external fat, 50 g of butter and cut the bacon into strips.
Add the rice, let it roast for a few moments, then sprinkle with a ladle of hot broth and bring it to keep cooking al dente, joining as the other broth.
Add salt and pepper to taste, then transferred the risotto in a bowl and let cool, stirring often.
Lightly beat the eggs with a pinch of salt and pepper, add the parmesan and the risotto and stir well.
Pour the mixture in a pan where you did melt the butter, and let it firm up, first one side and then the other, helping, in turn with a flat lid.
Serve immediately.
Ingredients and dosing for 4 persons
- 6 eggs
- 120 g of rice
- 300 g of asparagus
- 100 g of speck (slices from 100 g)
- 40 g of grated parmesan cheese
- Vegetable broth
- == 1 small onion
- 60 g of butter
- Salt
- Pepper