For the base of the asparagus risotto, finely chop and lightly sauté the onion. Meanwhile, peel the lower half of the asparagus stems with a potato peeler. Do this gently, removing only the superficial “skin”. Then cut the stems into chunks, leaving the heads whole. Wash the heads with fresh water and set aside.

Add the sliced asparagus pieces to the onions and steam them, adding a generous pinch of salt and, if necessary, a ladle of vegetable broth. Toast the rice directly in a risotto pot, stirring frequently so that it gets nice and hot. Deglaze with white wine, gradually adding the hot broth. After about 7 minutes, add the steamed asparagus and the fresh tips to the rice. Continue adding broth and stir until the rice is cooked. Add salt and pepper, adjusting to the desired taste.

Remove the pot from the stove; add a walnut-sized slice of butter, a handful of Grana Padano (parmesan) and a drizzle of extra-virgin olive oil, bringing the surface of the rice to shine. Stir vigorously to mix in the air so that the risotto becomes nice and creamy, otherwise known as the mantecatura effect.

*extra tip: puree some of the steamed asparagus with a mixer and add it just before stirring the final preparation. It will make your risotto creamier, brighter in color and tastier!

360g of Carnaroli (risotto rice)
1 onion
100ml white wine
1kg of green asparagus
Vegetable broth
Salt and pepper to taste
Butter, olive oil, Grana Padano (parmesan) to stir the cream