Creamy Asparagus Risotto
While they're in season, let's eat all the asparagus we can, starting with this creamy asparagus risotto.
- A small bunch of asparagus wild if possible
- 200 g 5 oz semi round brown rice
- Pinch of sea salt
- 4-5 tbsp extra virgin olive oil
- 3 tbsp grated Parmigiano Reggiano
Wash and clean the asparagus and cut the tops finely.
Wash the brown rice and cook al dente, in boiling salted water (half a liter of water), until water is absorbed. Remove from the heat, stir in extra virgin olive oil (if you choose Italian oil, is preferable a strong oil from Southern Italy or Sicily, which better enhances the unmistakable taste of asparagus).
Add a sprinkle of good Parmigiano for a more creamy risotto. Serve immediately.