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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.
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