Arneis rice with asparagus
Recipe first for 4 people based on Rice.
Preparation:
Preparation: Brown in a pan, together with a spoonful of extra-virgin olive oil and 30 g of butter, 10 very thin slices of onion. Toast 300 g of Carnaroli rice (alternatively Arborio or Baldo) for a few minutes over medium heat (for 4 people) until golden brown. Pour 0.25 l of very hot Arneis and, as soon as it has been consumed, add 0.5 l of boiling veal stock. When cooked, add and mix, in quantities to taste, boiled asparagus cut into small pieces. A sprinkling of parmesan and the job is done (the recipe does not require salt).
Ingredients:
Ingredients: 1 Tablespoon Extra-virgin Olive Oil - 30 G Butter - 10 Sliced Onion - 300 G Carnaroli Rice (or Arborio Or Baldo) - 25 Cl Very Hot Arnei - 50 Cl Boiling Veal Broth - Boiled Asparagus In Pieces - 1 Sprinkle Grated Grana cheese
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