Fine Ribe Rice 300 g,
300g Rice ( Fine Ribe Variety)
1Kg Asparagus
60g Butter
60g Grated Parmesan Cheese
1 onion
1L Brown stock
Oil
Salt
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Clean
and drain the asparagus and remove the heads from the chopped
stems.
Chop the onion and cook in half the butter and 3Tablespoons of oil, add
the asparagus stems and cook for 3 minutes. Add the rice and lightly toast
for 2 minutes on a high fire, stirring in a few ladles of the boiling stock
and allow it to partially evaporate. Return to a medium to low fire and
gradually add the stock stirring continuously for about 12 minutes. Cover
the asparagus heads with stock, season with salt and add to the rice to
cook for a further 6 minutes. Take off the heat and stir- in the remaining
butter and Parmesan cheese; allow to rest for a few minutes before serving.
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