Rice pudding with asparagus
Instructions
Finely chop the onion and fry it in a pan with half butter, moderate heat for 3-4 minutes.
Add the rice, let it season in the sauce for a few minutes, then sprinkle with dry white wine and, when this is going to be consumed with a ladle of hot broth.
Continue cooking over low heat for 20 minutes, stirring constantly with a wooden spoon and adding as the rest of the broth.
Halfway through the cooking, add a bunch of nicely cleaned and chopped asparagus; at the end, add the risotto the rest of the butter and half the parmesan and keep it warm.
Clean and wash the other asparagus, boil them in a pot with boiling salted water and drain when they are tender but still firm.
Transfer the risotto into a mold of a suitable size, previously greased with olive oil, press it down well and pass in a hot oven (200 degrees) for 10 minutes.
After this time, remove the Tin from the oven and turn it upside down on a serving dish.
Decorated it with boiled Asparagus Flan, is arranged in a radial pattern on the surface of the rice.
Garnish the outer edge of dish, sprinkle the pie with the rest of the Parmesan cheese and the melted butter and serve.
Ingredients and dosing for 6 persons
- 300 g of rice
- 1/2 cup of dry white wine
- 1000 g of asparagus
- 4 tablespoons of grated parmesan cheese
- 2 tablespoons of olive oil
- 30 g of melted butter
- 150 cl of broth
- 40 g of butter
- 1/2 onion
- Salt