For a less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed. Keep cooking until the rice has reached the desired consistency.
Goes well with both vegetable and meat dishes.
Sauvignon, Traminer, Soave, Pinot grigio or Chardonnay.
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This is a hearty, delicious dish, ideal for when asparagus is in season - more or less from March to June. Part of the Asparagaceae family, asparagus officinalis is native to most of Europe, northern Africa and western Asia and has been considered a delicacy since ancient times. Thanks to its unique combination of anti-inflammatory nutrient, asparagus is considered an anti-inflammatory food; it also provides a wide variety of antioxidant nutrients such as vitamin C, beta-carotene, vitamin E, zinc, manganese and selenium. Enjoy its mild, aromatic taste in this delicate, smooth risotto!