You will need: 250 g risa for risotto, 6-8 asparagus stems, 150 g of thinly sliced Parm ham, 2 bulbs, 60 g of butter, 50-60 g of grain cheese Padano, 300 ml of salted chicken broth, 250 ml of white wine, 1 tbsp. Spoon of olive oil.
Cooking process: Onions clean and chop very finely. Heat 50 g of butter in a frying pan and fry onions to transparency, and then together with oil to grind in a blender into a homogeneous mass. Heat the olive oil in a pan, lay out 1 tbsp. A spoonful of onion puree, pour rice, mix and warm up. When the rice becomes transparent, pour 150 ml of wine and give alcohol to evaporate. Asparagus remove coarse cuttings, cut into several parts diagonally and add to the rice, mix everything. Pour to Painted with asparagus 1-2 bars of hot broth (do not mix!), Then add the remaining wine, another half-line broth, mix and cook more about 15 minutes. Grate the cheese on a shallow grater. Ready risotto remove from fire, add the remaining butter, most of the grated cheese and wash everything. Laying the risotto in the plates, put on top of several ham slices and sprinkle with the remaining cheese.