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.
