I had few white asparagus’ tips already boiled the day before in the fridge and, as it often happens when I have to “finish” something, I decided to make a risotto. I added some mortadella to give some taste, et voilà.
Time of cooking
10 minutes
Servings
2
What did I use
a wooden spoon, a wok, a knife, a cutting board
Ingredients
Rice Vialone Nano or Arborio: 180 gr
White asparagus’ tips, boiled: about 10
Butter: a teaspoon
Minced Grana Padano or Parmesan: 4 full spoons
Mortadella cut in little pieces: 3 full spoons
Black pepper, minced, as required
Olive oil as required
Vegetables broth as required
White onion: half
Celery: a piece
How did I do
I minced finely the celery and the onion and made a sautée with a spoon of hot oil in the wok.
I added rice and I let it cook at high fire for a pair of minutes, mixing often.
I continued to cook adding little by little the broth, at medium-low fire. It took about 20 minutes.
5 minutes before the ending of the cooking, I added Mortadella and asparagus.
I turned off the fire and added butter and cheese. I served hot.
I decorated it with a balsamic vinegar cream and spreaded with some more pepper.
Buon appetito!
