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- 6
cups hot stock
- 2 medium
onions, chopped
- 2 garlic
cloves, crushed
- 3 Tbsp
olive oil
- 2 cups
risotto rice (Arborio rice)
- 5 Tbsp
white wine
- 12 asparagus
spears, sliced
- 100 gr grated Parmesan cheese
-
ground black pepper
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Heat and simmer stock. In
a large
saucepan
or wok, sauté
onions and garlic
in oil for 5 min.
Stir rice pressing
so grains are well coated in oil.
Pour
in wine and
pepper. Spoon in
3 cups of hot stock and put in
chopped asparagus. Stir
continuously,
adding more stock when the
bubbles are seen until the rice has
swelled enough and has a good
“al dente” bite (about 20 min.)
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Mix in
cheese and
serve hot.
► Tip:
Almost
any kind of
vegetable can be¨
used to make risotto, as well
as herbs such as sage and basil,
meats,
seafood and red wine.
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