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!