Difficulty: Easy Servings: 2 people 

Ingredients:

• 200g of rice
• 200g of asparagus
• 1/2 burrata
• 1 shallot
• EVO oil from the Le Fascine oil mill
• 1/2 tablespoon of granulated stock
• Donkey
• Grain
• Salt and Pepper

Preparation:

1. Boil the asparagus in plenty of salted water.
2. Drain them and keep the cooking water in which you will dissolve the stock cube.
3. Fry the sliced ​​shallot with the butter and the Le Fascine EVO oil.
4. Cut the asparagus stalks and brown them with the shallot, but keep the tips aside.
5. Once browned, add the rice and toast.
6. Blend with the broth until the risotto is almost ready and season with salt.
7. Add the asparagus tips and cook with more broth.
8. Stir the risotto with the inside of the burrata and plenty of parmesan.
9. Turn off the heat and stir vigorously.
10. Serve after sprinkling with more parmesan and pepper.

Enjoy your meal from Frantoio Le Fascine!

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