Giuseppe Verdi Risotto

Preparation of the ingredients:
clean the half onion and chop as finely as possible. Clean the mushrooms and slice fairly thinly. Clean the asparagus and cook, retaining only the tips, since only this part of the asparagus serves for the recipe. Cut the ham into thin strips. Dice the tomatoes.

Preparation of the rice:
take a pan and sauté the onion over low heat in the butter. Add the rice, stir and fry for about a minute. At this point, add all the other ingredients, the mushrooms but also the ham, asparagus tips, and tomatoes. Continue to stir and wet occasionally with the stock. After approximately ten minutes also add the cream. Continue to stir and pour in the stock a little at a time until the rice is completely cooked. Cooking should take about 20 minutes. At this point stir in the butter and the Parmesan cheese and serve hot.



  • 380g Carnaroli rice;
  • 100g butter;
  • 80g mushrooms;
  • 80g asparagus tips;
  • 80g ham;
  • 80g peeled tomatoes;
  • 5cl cream;
  • 1 litre meat stock;
  • 80g Parmigiano Reggiano;
  • onion (about 1/2).