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Composition Barley Risotto with Asparagi and Ham:
- Get 1 small - Onion
- Require 1 bunch for Asparagus
- Give 1 head - Fennel
- Provide 1 tsp - salt
- Give 1 cup for White Wine
- Need 2/3 lb Ham
- Take 1 pinch for pepper
- Give 2 cup water
Barley Risotto with Asparagi and Ham making process:
- Preheat a large wide pan with a bit of Extra Virgin Olive Oil. Chop finely a small onion (or half of a big one) and put it in the pan. Stir till it turns gold.
- Chop some fennel heads finely and add them to the onions. This will enhance then final flavor.
- Add barley to the mix and stir while adding a bit of water.
- This is the time to add some salt and freshly grinded pepper. Stir again.
- Cut some fresh ham into little cubes and add to the mix.
- Cut the asparagi in small pieces and them to the mix. Also, add wine and stir.
- Since this is cooking like a risotto, remember to add water when need be or you're going to end up with a very sticky and brown result.
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