Risotto with asparagus
Instructions
Wash asparagus, lego them together and bake it to remove them steam while still al dente.
Cut the asparagus tips and put aside.
In a pan with 50 g of butter and oil as I leave Brown finely chopped onion, add the rice rosolandolo high flame into a little of the background absorption.
Completely cover the rice with broth that I add as it evaporates.
When the rice is almost ready I put asparagus tips and when cooked, just al dente, remove from heat, join the remaining butter and the cheese, remained well blending everything together and finally to plate and serve at the table.
Ingredients and dosing for 4 persons
- 400 g of parboiled rice
- 1000 g of asparagus
- 100 g of butter
- == 1 small onion
- 100 cl of broth
- 100 g of grated cheese
- 1 glass white wine
- Olive oil extra virgin