Rice with asparagi (Asparagus risotto)

This is another risotto. So... you need Arborio rice, lot of Parmesan cheese and some white wine. Asparagi are really good for you and in season right now.

Preparation time: 15-20min

1) Cut fresh asparagi about 1 inch long. Add them to a food processor with some oilve oil and some water. Make a "green asparagi sauce" out of it.

2) Add olive oil, sliced onions, and the "asparagi sauce" to a pot.

3) Add 1-2 cups of white wine and the rice (3 tablespoons per person).

4) Add 3 cups of warm water and let it cook until the rice is done.

5) Add the half lemon juice and fresh parsley, a bunch of Parmesan cheese, black pepper.

Stir and serve it.

One of the secret of a good risotto is that you stir the rice very often while cooking, so it releases the starch and it taste better.

Buon appetito!

Risotto with spinach

In Italy we don't eat just pasta. We can also make some very good rice dishes, which we call risotto. Now it turns out that spinach is very good for you. It contains high levels of minerals and folic acid, which are reported to decrease DNA damage and diminish your chance to get cancer. So, you can buy a bunch of fresh spinach (please organic) or just some organic frozen ones. I like the frozen ones because to make the same quantity you need to buy at least 2-3 bunches of fresh spinach!

Which variety of rice to use? Traditionally, in Italy we use Arborio rice (medium-short grain), which is perfect for risotto dishes because, once cooked, it is both firm and creamy.

Preparation time: 20 min

1) Boil 6 cups of water in a pot for the rice

2) Add 3 tbsp of rice per person.

3) Add olive oil, salt, chopped onions and a lot of spinach (see above). Stir every few minute. The spinach will melt with the rice into a green cream.

4) Let it cook until the rice is done (about 10-15 min).

5) Add a teaspoon of butter and a lot of parmesan cheese at the end. Pepper if you like. Stir.

Let it rest for 5 minutes before serving...

Buon appetito!