Ingredientes
- 2 cups Italian rice (Risotto Arborio)
- ½ cup salted butter, or ¼ cup olive oil
- 2 Tablespoon dried parsley
- 1 whole red onion (chopped)
- 5−6 cups chicken stock
- 20 asparagus spears
- ¼ cup olive oil
- 3 cloves garlic (minced)
- 8 Tablespoon parmigano cheese (grated)
Preparação
- Rice Preparation: In a sauce pan, melt butter or add ¼ cup olive oil. Add
- onions and parsley. Cook until onion is transparent.
- Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice,
- stir constantly until liquid is absorbed. Continue adding stock (3 ladles at
- a time) and stir until rice is tender.
- Rice should be sticky and no liquid should remain. Rice should be firm like
- putting or custard. Put rice aside.
- Asparagus Preparation: In a fry pan, add ¼ cup olive oil and garlic. Cook
- until garlic is golden.
- Cut asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, will be
- used for garnish. On medium/high setting, cook asparagus (both cut & whole)
- uncovered for 3 minutes. Add ¼ cup chicken stock, salt & pepper to taste.
- Continue cooking covered until tender.
- Final Preparation: Add asparagus to rice. Place back on stove, add the
- cheese and stir. Add more cheese if desired.
- Place rice on a serving dish and garnish with whole cooked asparagus spears.
