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Risotto with Asparagus and Parmigiano Reggiano
Serves 4
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Ingredients:
| 1 cup Arborio Rice |
| 2 tablespoons Extra Virgin Olive Oil |
| 1/2 cup Chopped Onion |
| 1/2 cup Parmigiano Reggiano |
| 6 cups Chicken Stock |
| Asparagus |
Directions:
- Put olive oil in heavy sauce pan. Sauté onions in olive oil until translucent. Add rice and stir until edges start to become clear. Add stock, one cup at a time, and cook over medium heat, stirring constantly, until rice is al dente (20-30 minutes.)
- Flash steam asparagus. Drain. Add to rice along with Parmigiano Reggiano and cook an additional two minutes. Garnish with additional Asparagus and shaved Parmigiano Reggiano.
| Course: | Side |
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