Fish with saffron
first courses from Italy
translated by Italian with
Excellent first course !!
To start, cut the bunch of asparagus by removing the final, the hardest part. Blanch in a pan with a drizzle of oil and two glasses of water until soft. Remove them from the heat and let them cool.
In a non-stick pan (wok type) brown an onion until golden brown. Throw in the rice and toast over high heat. Blend with a dash of white wine and immediately afterwards start cooking on a low flame with the first cup of broth.
In the meantime, cut the asparagus into rings, keeping the tips aside. To the second cup of broth, which you will pour as the rice cooks and dries, add parsley and asparagus slices.
Finish cooking with all the cups of broth until the rice thickens. Stir over a low heat with a sprinkling of Parmesan.
Add the asparagus tips at the end and keep 2/3 aside for the composition of the dish! Enjoy your meal!