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Ingredients
- 1 lb of Asparagus
- 2 celery stalk
- 1 small onion
- 3 medium carrots
- 7 cups water
- 8 ounces of Arborio rice (225 grams)
- 3 tablespoons extra virgin olive oil
- 1/2 cup onion chopped
- 1 tablespoon of butter
- 1/2 cup white wine (120 ml)
- 1/2 cup Parmigiano Reggiano cheese
- Salt to taste
Instructions
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Wash asparagus and snap in half. Reserve the bottom part and the top cut in one-inch pieces.
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Keep the tips in one bowl and the rest in another.
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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.
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In a large sauté pan add oil, onion, and asparagus pieces but not tips.
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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.
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Now add the asparagus tips. Adjust salt.
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The final step is the butter and Parmigiano cheese.
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Stir until risotto is creamy and well amalgamated.
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Serve hot! Buon appetito!
