Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
3 cups ordinary parboiled rice
3 cups white wine
6 cups water
1 cube vegetable stock
2 spring onions chopped
1 tablespoon chopped fresh mint & basil
1lb fresh green asparagus
2oz (50g) butter
2 tablespoons extra virgin olive oil
2oz (50g) Pecorino cheese grated
Pressure cooker







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Preparation:
Wash asparagus and discard the white
and woody part of stems. Cut away tips,
blanche them in boiling water for 10
minutes, drain and put aside. Dice
remaining parts of stems. In a pressure
cooker melt butter together with extra
virgin olive oil, add diced stems of
asparagus and spring onions. Sauté for
a minute or so. Add rice and sauté for
two minutes. Add stock cube, water and
white wine. Stir well and close
the pressure cooker. As soon as the
pressure cooker start to whistle reduce
heat to minimum and cook for exactly 6
minutes. Remove from the heat, allow all
pressureout before opening. Stir in first
chopped mint and basil, then grated
pecorino cheese and blanched
asparagus tips. Allow to rest for a few
minutes and serve.

Makes 6 servings