Ingredients
Arborio rice
Fresh asparagus
Onions
Garlic
Basil
Parmesan cheese
Almonds
Parma ham
Chicken stock
White wine
Cooking brandy
Cream

Method

Heat two tablespoons olive oil, and some butter in a pan.

Add chopped onions and garlic.

Add asparagus, Parma ham, almonds, and chopped basil.

Add rice, cook for 15 seconds, and add white wine.

When the wine is absorbed, add the chicken stock gradually.

Add cream and Parmesan cheese and leave to set for five minutes before serving.

Sandro Deguara is a Chef, L’Aroma Restaurant, Sliema.

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