Asparagus risotto is always a good idea

Preparation

1. Bring broth 3 cups of water and boil in a medium saucepan. Reduce heat to keep the hot broth.

2. Olive oil in large frying pan, heavy background, preferably nonstick, over medium heat. Onion and cook, stirring frequently with a wooden spoon, about 6 minutes or until lightly browned.

3. Add the rice and cook, stirring frequently, for 2 minutes. Add wine and cook, stirring,

until almost completely absorbed. Add half a cup of hot broth and cook, stirring, until broth is absorbed almost completely. Add more broth, 1/2 cup at a time ensures that the liquid almost before absorbs more and stirring after each addition. After 10 minutes of cooking, add the asparagus and keep to decorate some of the tips. Furthermore, stir in the broth, about 8-10 minutes, or until rice soft but firm to bite, creamy risotto.

4. Remove from heat. Add to taste Parmesan, basil, butter, salt and pepper. Serve the risotto immediately.

Information and Recipes

• Be sure to use a wide deep, heavy, or pan, preferably non-stick pan, so that the broth evaporates quickly cook the beans. A coated pan is an advantage because it reduces the amount of oil needed for cooking vegetables.

• This will always be hot as it absorbs better broth.

• Always have hot water

in hand ready for use if no action before the grain of the rice is cooked.

• Make sure the vegetables are cut the same size so they cook.

• To determine if your risotto is ready, the taste of some grains should be plump and firm, slightly tough but tender to the bite (al dente). The risotto should be creamy and should fall gently with a spoon. It should not be soupy for its so thick that has a shape or too thin.

• Risotto is expected - to have everyone at the table when the furnace.