INGREDIENTS PER 3 PEOPLE
Rice (Carnaroli type) , 5,3 Oz
Home made broth, 1,8 Oz
Onion (just enough)
Extra virgin oil (just enough)
Salt (just enough)
Grated Parmigiano Reggiano (just enough)
In a pot, put the oil and let it warm up a bit. Mince the onion and put it into the pot.
When the onion is barely brown, add the rice and the asparaguses (previously minced) and cover everything with the broth.
Add the broth a little at a time, util the rice is cooked and everything is “creamy”.
Low the heat, mix well and turn off the heat.
Now cream the risotto with Parmigiano Reggiano and serve.
Thanks to: Un Muffin Per Due