Minestra Di Riso Con Asparagi


1 lb. fresh, thin green asparagus
2 qts. lean beef broth
3 oz. short or medium-grain rice, rinsed
2 tbs. fresh butter
3 tbs. grated Parmigiano

How to make the Minestra Di Riso Con Asparagi – Rice and Asparagus Soup:

Clean and wash the asparagus ends, starting from the tip, breaking them into pieces about 1-in. long (do not use a knife). When you reach the point where you cannot break the asparagus any further, discard whatever is left.

Bring the broth to a boil-and then add the rinsed rice. Cook with the pot covered for 12 min. When the rice is almost ready, add the asparagus. Cook for another 3 min., with the pot uncovered. Remove from heat; add in butter and Parmigiano, and serve.

When cooking rice, you should taste it for doneness, just like pasta. Cooking time depends on the quality, the water, and the altitude.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.