Asparagus Risotto with Veal, Leeks and Green Garlic; mundane news Recipe

Ingredients

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
• 1/2 medium leek, sliced, including light green about 1/2 cup
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1 tsp butter
• 1 tsp olive oil
• 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
• Condimenti
• 5oz (150gr) veal scallops, cut into bite-size pieces
• 6oz (180gr) asparagus, cut into 1 1/2″ lengths
• 11/2 medium leek, sliced, including light green about 1/2 cup
• 3 green garlic, sliced, including green about 1/2 cup
• 1 tbs olive oil
• When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
View Full Recipe at Thyme for Cooking, the Blog