Ingredients
• 400 g RISERIA CREMONESI Carnaroli rice
• 75 g Fontina cheese
• 225 g green asparagus DEMETRA
• 125 g onion
• 125 ml white wine
• 75 g parmesan cheese
• 25 g butter
• Extra virgin olive oil
• 1 lt ANETO vegetable broth
Put the vegetable broth to heat. Sauté the DEMETRA asparagus tips in a pan, adding the white wine and letting it reduce. Put 4 tablespoons of oil in a pan, and when hot add the chopped onion.
As soon as the onion starts becoming light brown, add the RISERIA CREMONESI Carnaroli rice and stir. Let it cook for about 2 minutes. Add some boiling vegetable broth into the pan with the rice. Add it slowly while stirring continuously. Continue adding broth as rice is absorbing, for around 15 minutes.
Once the rice is ready, add the asparagus with the reduction of wine, diced fontina cheese, parmesan cheese and a knob of butter.
Serve with flakes of parmesan and some black pepper and enjoy!
