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Wednesday, April 18, 2007

I made asparagus risotto with the asparagus my dad picked the other day.

wash the rice, put it in a pot with olive oil and on the side make a broth with the foot of the asparagus you are not going to eat, onion, carrot and celery.
always stirring the rise, add the broth little by little, letting the rice absorb it.
After twenty minutes of this process you'll have the risotto almost done... all you have to do is... when you taste it and feel it's 5 minutes away from being cooked, you toss in the asparagus you previously chopped.... keep stirring.
When it's done add some cream and grated cheese...
the dish is ready.

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