The Italian Table

This is a seasonal recipe made of rice and asparagus. This is a light and delicate first course. There are many variation of this dish like the risotto with asparagus and shrimps or the risotto with asparagus and strawberry that is typical of Verona.
It is delicious!

INGREDIENTS (for 4 people)
320 g of Rice
2 Vegetable stocks-cube
1/2 of Onion
10 g of Butter
500 g of Asparagus
1 Glass of White wine
3-4 Tablesppons of Extra virgin olive oil
Parmesan

PREPARATION TIME: 10 minutes

COOKING TIME: 30 minutes

WINE: Pomino bianco Doc (White Wine)
PREPARATION
Prepare broth with water and 2 stocks-cube vegetable in a pot.

Clean the asparagus and cut the woody ends of the stalks if necessary then cut them in pieces.

Take the skin of 1/2 onion off and chop it. Heat the extra virgin olive oil with the butter in a pan, then put in it the onion and let it brown.

Add the pieces of asparagus and cook for about 10 minutes.

Add the rice and make it roast.Then add the wine and let it evaporated.

Start to add 1 ladle of hot broth stirring until it is absorbed, continue in this way, adding ladles of hot broth, for about 15-18 minutes.

At the end of the cooking the rice must be slightly firm to the teeth.

Serve hot together and if you desire you can sprinkle with some parmesan.
This is the result:

BUON APPETITO!