Easy
4 people
40 min
Ingredients
320 g Carnaroli rice
1 bunch asparagus
100 g Grana Padano Riserva
800 ml vegetable stock
1 cup white wine
50 g butter
1 shallot
saffron
salt
pepper
Preparation
In a pot, brown the chopped shallot with a drizzle of olive oil, add the asparagus cut into rounds and the tips cut lengthways, then lightly fry the mixture adding a ladleful of boiling hot broth.
In a pan, fry the chopped shallot in a pat of butter, add the rice and toast for a few minutes.
Pour in a cup of white wine, stir and add the asparagus. Continue cooking for 15 minutes, adding ladlefuls of hot broth containing the dissolved saffron and stirring carefully.
