...e trasloco fu.
Ragazze sono distrutta! Non c'e' un muscolo nel mio corpo che non mi faccia male! Però la siddisfazione e' tanta....la mia cucina nuova è bella da morire! Il resto della casa è stupendo...ora ci vuole ancora un po' di pazienza per sistemare ogni cosa al suo posto...pian piano, con calma si fa tutto!
And now back to us ... and 'a lot' that do not place more than a recipe for risotto! I love risotto, I like to die and I can even reasonably well. Sara 'that equips them when we put all the care and love that I have, I never Out of the frying pan if not for a few moments and continue to stir and stir and stir and mix ... maybe one of the secret lies in this who knows ... '...
This time I had at home to use fresh asparagus, to which I added the bacon into strips that melted in your mouth!
Ingredients for 4:
350 g Carnaroli
500 grams of asparagus
100 grams of bacon (I used the amount I had at home)
70 g butter ½ onion
vegetable broth
oil
salt
Clean the asparagus and cook in boiling salted water. Cut the tips and let them season in fifteen grams of butter for 5 minutes. Keep them aside. In a saucepan, heat 30g of butter with 3 tablespoons of olive oil, let cook the chopped onion, add the bacon cut into strips, and when browned, put the rice, stir, add the asparagus into small pieces and pour in the broth. Gradually add hot broth as you would for a normal risotto. At the end stir in the remaining butter and add the asparagus tips.
I know, the fat you are off in this risotto, but sometimes you can even make an exception to the rule, not!
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