A more wonderful asparagus recipe:
Remove the skin from the garlic and quarter or halve the cloves, depending on their size. Sauté the shallot and long grain rice in olive oil – stir everything together so that the oil is evenly distributed. Now add garlic and a little bit of warmed clear soup – then stir one more time. Add clear soup again and stir another time until the liquid is almost gone.
Repeat the process until the long grain rice is al dente.
Total stirring time 20 min.
At the end of the mixing time, add the grated Parmesan cheese, the butter, the parsley and the whipped cream – season with salt and a little bit of lime or lemon juice and serve.
It is important to stir the rice constantly (over medium heat).
And essential is a good home-cooked clear soup.
Long grain rice absorbs clear soup differently – so maybe you need a tiny bit more or less than three quarters of a liter.
The risotto tastes very tasty solo, served in a deep plate with a spoon, or with a tiny bit of green asparagus spears or some fried scampi.
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