Risotto with Asparagus (Risotto con Gli Asparagi)
Instructions
Wash asparagus letting them soak for a few minutes in order to eliminate any trace of Earth, then cut into long pieces a few cm discarding the hardest part. Chop fine the onion and let it wilt gently in a saucepan with the oil. Before browned add the pieces of asparagus tips aside, having care to add them to risotto just halfway through the cooking. Add salt, then cover the pot and let them cook for about ten minutes in the sauce, stirring often and adding, if necessary, a couple of tablespoons of hot water. Add the rice, stirring constantly, let it stand for a few minutes and then, when it starts to attack, sprinkle with wine. Just shaded, begin to add the stock, a ladleful at a time, until rice bearing in mind that in the end will have to be rather soft. Vinegar with butter and cheese and serve after you rest for a minute.
Ingredients and dosing for 4 persons
- 350 g of rice
- 800 g of asparagus
- 100 cl of broth
- 2 tablespoons of olive oil extra virgin
- 30 g of butter
- == 1 small onion
- 1/2 cup of dry white wine
- 2 tablespoons of grated parmesan cheese
- Salt