Risotto with asparagus tips
Instructions
Clean the asparagus and boil them in salted boiling water.
Cut the ends and let them flavor in 15 g butter for 5 minutes.
Keep them aside.
In a saucepan heat 30 g butter with 3 tablespoons of olive oil, let dry chopped onion, add the rice, stir, add the chopped asparagus and bathed with the broth.
Bring broth cooking as it does for a normal risotto.
Eventually stir with remaining butter and add the asparagus tips.
Serve with grated cheese.
Accompanying wines: Friuli Grave Tocai DOC, Pomino Bianco DOC, Fiano Di Avellino DOC.
