Risotto with Asparagus | Risotto agli Asparagi

Instructions

• Wash asparagus and snap in half. Reserve the bottom part and the top cut in one-inch pieces.
• Keep the tips in one bowl and the rest in another.
• To make the broth bring 7 cups of water to boil. Add salt, stems of asparagus, small onion, carrots, and celery. Let it cook on medium heat covered for about 20 minutes.
• In a large sauté pan add oil, onion, and asparagus pieces but not tips.
• Sweat until onion is golden. Add rice and toast for a few minutes stirring so it doesn’t stick.  Add wine and let it evaporate. Now start adding a ladleful of broth at a time and continue stirring. When it evaporates add more, continue until rice is almost cooked.
• Now add the asparagus tips. Adjust salt.
• The final step is the butter and Parmigiano cheese.
• Stir until risotto is creamy and well amalgamated.
• Serve hot! Buon appetito!