M'encanta el Risotto pero mai l'havia fet....i realment no es dificil, pero es una miqueta llarg de fer...el resultat bonissim! Asparagus 500gr
500 ml chicken stock
2 tablespoons olive oil
1 onion finely chopped
180 gr risotto rice
50 gr Parmesan Cheese, grated
2 tablespoon thick (double/heavy) cream
Wash the asparagus and remove the wody ends. Separate the tender tips from the stems. Cook the asparagus stems in boiling water for about 8 minutes, or until very tender. Drain and put in a blender whith the chicken stock. Blend for 1 minute, then put in a saucepan, bring to the boil and maintain at a low simmer. Cook the asparagustips in boiling water for 1 minute, drain and refresh in iced water.
Heat the olive oil in a wide, heavy-based saucepan. Add the onion and cook until soft teneed but not browned. Add the rice and reduce the heat to cow. Season and stir briefly to thoroughly coat the rice. Stir in a ladful of the simmering stock and cook over made rate heat, stirring contisnuoly. When the stock has been absorved, stir another ladleful. Continue this process for about 20 minuutes, until the rice is al dente.
Add parmesan cheese and cream andsently stir, add the asparagus tips. Season with salt and pepper and serve hot.