INGREDIENTS FOR 4 PEOPLE
400 gr of rice
1 shallot
1 bunch of wild asparagus (only the tender part)
vegetable broth to taste
2 tubs of Asiago dop Socks cream
4 tablespoons of extra virgin olive oil
Salt and Pepper To Taste.
Preparation:
Prepare the broth with a vegetable cube and let it boil.
Blanch the asparagus in boiling water.
Meanwhile, brown the shallot in the oil in a high-sided pan.
Add the asparagus, the sausage and brown.
Add the rice and toast it.
Then, pour the hot vegetable broth into ladles and continue cooking the rice.
Turn it off, and when still wet, stir it with the Asiago Calzetti cream.
Leave it on the fire with the lid off for 5 minutes and then serve.
Enjoy your meal!
Thanks to @ annabaldi60 for this fantastic recipe.
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