BURRATA RICE, ASPARAGUS AND HARD – BOILED EGGS.
350 gr Flora Riso Classico
70 gr butter
500 gr asparagus
300 grams of burrata
4 boiled eggs
Clean the asparagus and boil them in salted water; Once ready, cut them into pieces and set aside a few
tips. In the meantime, chop the onion and let it brown in half of the butter, add the rice and add the broth;
then, add the asparagus pieces. Continue to add broth to prevent the rice from drying out and bring the
risotto to cooking. When cooked, stir in the remaining butter and the grated cheese. Serve in individual
dishes garnishing with burrata, boiled eggs cut into slices and asparagus tips kept aside. Complete with a
sprinkling of black pepper.