For the broth
3 tablespoons of olive oil
1.5 kg of beef
1 medium-sized carrot, cut into 120g pieces
1 medium-sized onion, cut into 100g pieces
2 medium-sized stalks of celery, cut into 160g pieces
1 medium-sized tomato, cut into 120g pieces
1 medium-sized garlic clove, cut into 180g pieces
4 liters of water
1 tablespoon of coarse salt
For the rice
600g of fresh asparagus
1 medium-sized onion, finely chopped (100g)
3/4 cup of butter
2 cups of Arborio rice
1 cup of dry white wine
1 cup of fresh cream
3 tablespoons of grated Parmesan cheese
2 eggs
1 pinch of black pepper
1 tablespoon of chopped parsley
210g of Camembert cheese, cut into 1.5cm cubes
For the broth
3 tablespoons of olive oil
1.5 kg of beef
1 medium-sized carrot, cut into 120g pieces
1 medium-sized onion, cut into 100g pieces
2 medium-sized stalks of celery, cut into 160g pieces
1 medium-sized tomato, cut into 120g pieces
1 medium-sized garlic clove, cut into 180g pieces
4 liters of water
1 tablespoon of coarse salt
For the rice
600g of fresh asparagus
1 medium-sized onion, finely chopped (100g)
3/4 cup of butter
2 cups of Arborio rice
1 cup of dry white wine
1 cup of fresh cream
3 tablespoons of grated Parmesan cheese
2 eggs
1 pinch of black pepper
1 tablespoon of chopped parsley
210g of Camembert cheese, cut into 1.5cm cubes
Prepare the broth: In a large pot, heat the olive oil over high heat
Add the beef and cook, stirring occasionally, until browned, for about 10 minutes
Add the remaining ingredients and let it simmer for 15 minutes
Cover and cook on low heat for 2 hours, removing any foam that forms with a spoon, until the broth is reduced to half
Remove from heat, strain over a bowl, and reserve
Prepare the rice: Wash the asparagus in running water
In a large pot, bring 2 liters of water to a boil over high heat
Add the asparagus and cook for about 15 minutes, until tender
Drain
Trim the ends of the asparagus and reserve
Place the stalks of asparagus in a blender and blend until smooth. Reserve
In a large pot, melt 1/2 cup of butter over medium heat
Add the onion and cook until softened, for about 5 minutes
Add the rice and stir constantly, cooking for about 5 minutes
Pour in the wine, stir, and cook for 2 minutes, until the liquid evaporates
Bring the reserved broth to a boil and add 1 cup of it to the rice
Add the asparagus puree
Gradually add the remaining broth, 1 cup at a time, stirring constantly, until the rice is al dente
Add the cream, trimmed ends of asparagus, stir, and let heat for 3 minutes
Remove from heat
Season with Parmesan cheese, eggs, remaining butter, black pepper, and parsley
Serve hot, mixed with Camembert cheese.
