Rice with asparagus

Ingredients for 10 people:

• Carnaroli rice 800 gr
•  saffron 3 gr
•  butter 280 gr
•  Parmesan 150 gr
•  white wine 100 gr
•  onion 60 gr
•  broth 2.5 kg
•  asparagus 600 gr
•  Taleggio cheese 400 gr
•  salt to taste
•  pepper to taste

Preparation:

1. Toast the rice with the onion. Apart sprinkle with white wine, add the saffron, pour in the broth a little at a time.
2. Stir in butter and cheese, pour into a pan, let it cool.
3. In a pan make the patties until well browned.
4. Braise the asparagus, cut. Serve the rice pudding topped with asparagus, distribute the diced cheese and melt in the oven.

Characteristics:

Preparation time: 30 minutes
Flow: dry dishes;
Origin: Italy
Seasonal: spring
Type of preparation: frying pan Stew