Ingredients for 4 people
400 gr. Riso Vialone Nano FERRON
8 decilitres of asparagus broth
700 gr. small green asparagus
40 gr. extra virgin olive oil
½ glass dry white wine
50 gr. grated parmesan cheese
1 garlic clove, onion, celery, carrot, butter, salt amp; pepper as needed
Carefully wash and clean the asparagus, cut off the tender parts and make a vegetable broth with the tougher parts, the celery, onion and carrot and simmer for about 30 minutes.
In a saucepan sauté 20 gr. of olive oil with the minced garlic and onion Add the cut up asparagus and cook a few minutes then add also the wine, salt and pepper to taste and cook for another 10 minutes. Remove some asparagus tips to use as garnish.
In a pot toast the rice a few minutes with 20 gr. of extra virgin olive oil, add the broth stir gently, cover and let simmer for 13 minutes. After ¾ of the cooking time has elapsed, add the asparagus and once the rice is cooked remove the pot from the heat and stir in the butter and parmesan cheese.
Serve adding as garnish the asparagus tips which have been put aside for this purpose.