Preparation. In an iron pan with butter drown the tender onions, which we removed all the green part and the white part finíssimament have cut and cut carrots into thin slices. When you have almost enrossit will add the ham, diced very small, and we drown moments. Then it will add the peas raw and wet with half a liter of broth. The lid and cook them slowly until they are slightly softened (10 minutes).
Then, add the rice and asparagus cut into strips, drown in a moment filled with fire and then wet the rest of the broth. After five minutes, add the cheese flakes, parsley cut finíssimament in abundance to get some rice pulling a semi-green color. I seasoned it with pepper and salt will point. Let it simmer shoe station strong full heat about 5 minutes and then put it over medium heat for 8 mimuts more and will add more broth in the case of the rice remains dry. When cooked, cover it and leave the rest for five minutes .. Wines: Brunus, 09. Red. Post monsoon. Montsant. ( 12.15)
Game of the Jews, 09. Red. Bodega Sanstravé. Conca de Barbera. (9,00 ) Vilarnau Pinot Noir, 11. Pink. Castle Vilarnau. Penedès. (6.00 )
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