Fresh Green Asparagus
90g Grated parmesan cheese
250g Arborio rice
1 L Hot chicken stock
25g Cream cheese
30cl White Wine
10cl Olive Oil
Salt and Pepper
Method of Preparation
Peel the asparagus and set aside in two parts.
Cook the other parts in boiling salted water for 1-2 minutes, then cool them in cold water and drain them on paper towels.
Cut them into 2 cm pieces and chop the onion.
In a saucepan, heat the oil, add the onion and rice, and cook the mixture for 1 minute, while stirring.
Once it is absorbed by the rice, add a ladle of chicken stock and mix.
Once the broth is well absorbed, add another ladle of chicken stock, and so on until all the broth is finished.
After 18 to 20 minutes, the rice should be cooked.
Then, add the cream cheese, pesto, mushrooms, parmesan and asparagus.
Season with salt and pepper.
Heat the oil to 200 degrees and fry the squid.
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Beat the whipping cream at high speed , add sugar.
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Mix the butter with sugar.