INGREDIENTS to serve 4 people:
60g butter or margarine
As much chopped celery, carrot and onion as you like
500g PGI Badoere Asparagus
200g peeled tomatoes
About 1.5L stock
Grated Parmigiano Reggiano to taste
Salt to taste
Brown the chopped vegetables in 40g of butter; add the tender part of the asparagus, chopped, and the tomatoes cut into cubes. Add a ladle-full of stock and cook for 15 minutes, then add the rice and let it cook (salting it if necessary), adding more of the stock every so often. Serve the risotto after having beaten in the remaining butter and grated Parmigiano cheese.
© Editoriale Programma s.r.l.
Recipe and photo: Consorzio dell'Asparago di Badoere