07.06.2021

Activité du mois

Fête de la musique

Small history:
The famous “Fête de la Musique” was born in France in 1976 by the American musician Joel Cohen, who was then working for France Musique (a public radio station). He wanted to promote music in all its forms to make it accessible. The date chosen is June 21, to celebrate the su...

Info gastronomie

Risotto aux asperges

Ingrédients :

1 barrel of asperges

300g of rice made for "risotto"

15 cl of white wine

1L of vegetable bouillon

100g of parmesan cheese

Pepper and salt

50g of butter

1 onion

Risotto aux asperges

Ingrédients :

1 barrel of asperges

300g of rice made for "risotto"

15 cl of white wine

1L of vegetable bouillon

100g of parmesan cheese

Pepper and salt

50g of butter

1 onion

Préparation :

Prepare the asparagus by breaking off the bottom of it with a sharp blow (this is the hardest part), peel them if necessary.

Cut into sections, reserving the tips.

Melt the butter and sweat the finely chopped onion.

Add asparagus (without tips) and cook gently for 5 minutes.

Add the rice and turn up the heat.

Poor the wine.

Pour the hot vegetable bouillon (this is important) in 3 different times, adding it each time it is absorbed.

The rice should not be crunchy but creamy, do not add too much salt, bouillon wine and cheese will do it.

Halfway through cooking, add the asparagus tips. Taste to check the cooking of the rice and add pepper, then add the grated parmesan and a knob of butter and mix well so that it melts.

Serve hot.

Dicton

“Music is noise which thinks”