INGREDIENTS
3 tablespoons of extra-virgin oil
1 shallot, finely chopped
½ carrot
½ celery stick
1 little garlic clove
150 g of asparagus tips
A few parsley leaves
200 g of Arborio rice
½ glass of dry white wine
Sea salt
A knob of butter
2 tablespoons of freshly grated Parmigiano Reggiano cheese