Tiberino Risotto with Asparagus and Leek

Another classic of the Italian cuisine: Risotto with asparagus! prepared according to Italian tradition with Carnaroli rice and green asparagus.

Preparation: Cook as traditional risotto, gradually adding water or broth. Alternatively bring to a boil 3 and 1/5 cups (0,75 Liter) of water with two tablespoons of extra virgin oil. Just add the rice. Stir occasionally and cook until the water is completely absorbed.

Useful tips: before serving, add 1 tbsp of butter, 4 tbsp of grated Parmesan cheese and some parsley.

Wine: Genazzano Bianco DOC or light bodied white wine.

Ingredients: Carnaroli rice, asparagus , aromatic herbs, salt.