Ingredients 350 g rice 1 bunch of asparagus
robiola
150 g butter 1 onion taste
200 gr parmesan robiola
to taste 1 cup white wine broth
nutmeg
procedure
Eliminate the hard part from asparagus, cut into rounds and saute in a pan with chopped onion and some butter. Add rice and deglaze with white wine. Extend the boiling broth and cook the rice. Remove from heat, stir in the parmesan and robiola Cover and let the risotto rest for a couple of minutes before serving.
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