400g Fresh British asparagus, tough stalks trimmed
1 onion, finely chopped
250g Carnaroli or Arborio rice - the best you can find
75g unsalted butter
750ml good vegetable stock
50g parmesan, in a piece
100g Parma or Serrano ham (optional)
Sea salt and freshly milled black pepper
Method
Fry the onion in most of the butter until transparent, but don't let it colour.
Add the rice and turn up the heat, stirring to coat the rice evenly. When the rice begins to crackle a little and stick to the pan start adding the stock - a ladle at a time. Stir frequently and let the rice absorb most of the stock before adding the next ladlefull.
Meanwhile, steam or boil the asparagus for 3/4 minutes until tender. Drain and refresh in cold water before chopping into bite-sized lengths.
If you like, fry the ham in a pan until crispy and set aside.
When the rice is cooked gently stir in the asparagus, butter, a good grind of pepper and salt to taste (you may not need any if you've used a made up stock).
Serve in warm bowls with the ham and freshly shaved Parmesan on top.
Recipes
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