Hostaria da Beppe
An elegant restaurant, situated in the historic town centre, whose cuisine aims to reflect the traditions of the area. The restaurant “da Beppe”, run by Giuseppe Palomba, has been offering rice-based specialities since 1997. The restaurant offers after-theatre dining.

The recipe:
Risotto to the Giuseppe Verdi to the style of Beppe

Ingredients (serves 6)
360 g carnaroli rice., 160 g finely chopped white onions, 200 g.prawns (cleaned), 100 g cepes (boletus), asparagus (boiled 1-2 mins)(12), smoked speck Alto Adige 12 slices, 180 g.Parmigiano-Reggiano (grated), 100 g Parmigiano-Reggiano (flakes), 60 g butter, hot vegetable or meat broth, extravirgin olive oil 1 tablespoon, dry white wine 1 tablespoon, milk (optional).

Preparazione
Carefully wash and peel all ingredients. Gently brown half the chopped onion in a saucepan with a little oil, add asparagus (separate the tips from the rest and cut at 5 cm length), the coursely chopped cepes, the prawns and quickly toss all together. Add the broth.
In a separate saucepan brown the remaining onion, add rice and sprinkle with dry white wine. Cook for 10 minutes adding broth. Add all the remaining ingredients previously prepared (including the liquid ingredients) leaving only asparagus tips and a few pieces of cepes on one side, for garnishing. Continue to cook the rice adding the necesary broth. Add butter, Parmigiano Reggiano, a little milk, asparagus tips, the pieces of cepes and gently stir. Enjoy the dish!