Cream of Rice with Asparagus
- 8 cups chicken broth
- 3 ½ oz cream of rice
- 1 lb wild asparagus
- 1 ¾ oz grated Parmigiano Reggiano cheese
Degrease the stock thoroughly, puree it and put into a pan on the heat. Before it comes to the boil, remove a glass of it and dissolve the cream of rice in this, to obtain a homogeneous and medium consistency paste. When the stock boils, let the cream of rice drop into it gradually, stirring with a wooden spoon. Bring back to the boil, cover the receptacle and simmer for about 20 minutes. Clean the asparagus carefully, cut off the tips and boil in lightly salted boiling water. Using a knife, remove all of the most tender parts and divide into pieces to be put into the cream of rice. Again bring back to the boil, and then serve the cream in serving bowls, accompanied by grated Parmesan on the side.