Asparagus Risotto (Risotto al carciofi)

Name: Asparagus Risotto (Risotto al carciofi)
Yield: 4
Ingredients: 400g of arborio rice; 1 liter of beef broth; 100g of unsalted butter; 1/2 small onion, finely chopped; 50g of cured ham; 1/2 cup of chopped fresh parsley; 1/2 cup of freshly whipped cream; 1 envelope of asparagus tips; 12 preserved asparagus spears

1
400g of arborio rice
2
1 liter of beef broth
3
100g of unsalted butter
4
1/2 small onion, finely chopped
5
50g of cured ham
6
1/2 cup of chopped fresh parsley
7
1/2 cup of freshly whipped cream
8
1 envelope of asparagus tips
9
12 preserved asparagus spears

Ingredients

1
400g of arborio rice
2
1 liter of beef broth
3
100g of unsalted butter
4
1/2 small onion, finely chopped
5
50g of cured ham
6
1/2 cup of chopped fresh parsley
7
1/2 cup of freshly whipped cream
8
1 envelope of asparagus tips
9
12 preserved asparagus spears

Directions

1
Sauté the onion in butter and add the rice, cooking for 2 minutes
2
Then add the beef broth, a little at a time, stirring constantly
3
Stir the risotto constantly to prevent the rice from sticking
4
When the rice is cooked, add the asparagus tips cut in half, cured ham sliced into strips, white wine, chopped parsley, and asparagus seasoning
5
While stirring slowly, add the whipped cream and grated cheese
6
Serve immediately.