Risotto With Asparagus
first courses from Italy - Puglia
translated by Italian with
I prepared this risotto for Easter Monday and was appreciated, especially thanks to the lemon aftertaste that gave freshness and lightness!
In a frying pan from the edge high fry the leek with the oil. When the leek is browned, add the rice and finely chopped salmon.
Add each time a glass of water, and when it is absorbed add another until completely cooked rice. Salt.
Once the rice is cooked add the Parmesan cheese, butter, lemon peel and parsley. Season with pepper and serve hot!