4 tablespoons of olive oil
'1/2 cup of cold unsalted butter, cut into small pieces
1 large onion, finely chopped
3 cups of dark rice
1 cup of dry white wine
2 liters of hot vegetable broth
10 cooked asparagus spears, cut into small pieces
2 cups of radicchio leaves, thinly sliced
'3/4 cup of grated Parmesan cheese
Salt and black pepper to taste
4 tablespoons of olive oil
'1/2 cup of cold unsalted butter, cut into small pieces
1 large onion, finely chopped
3 cups of dark rice
1 cup of dry white wine
2 liters of hot vegetable broth
10 cooked asparagus spears, cut into small pieces
2 cups of radicchio leaves, thinly sliced
'3/4 cup of grated Parmesan cheese
Salt and black pepper to taste
1
In a large skillet, heat the olive oil and butter over high heat until the butter has melted
Add the onion
Fry until the onion is translucent
Add the rice and cook for 2 minutes
2
Add the white wine and stir until it has evaporated
Add a large ladle of hot broth and stir until the liquid has been absorbed, then repeat this process several times, adding more broth as needed and stirring constantly
Add the asparagus, another ladle of broth, and stir
Continue to add the broth in small amounts, stirring constantly, and cook for 25 minutes or until the rice is al dente
Remove from heat, add the radicchio, Parmesan cheese, and remaining butter
Stir well and season with salt and black pepper
Let it rest for a minute
Serve with lamb.
