Risotto agli asparagi
Asparagi risotto

Ingredients for 4 hungry people  


  1. Cut the asparagi in three parts: tip (the first 3-4 cm), body and tail (the white part). Keep the tips and set them aside, cut the body in fine strips or discs and throw away the tails;
  2. Warm up the broth;
  3. Cut the onion finely;
  4. Heat up the oil and stir-fry the onions, then add the asparagi strips;
  5. Let the mix cook for few minutes until they get softer, if needed add some warm broth or wine;
  6. Add the rice, let it dry for a few seconds, then add the wine;
  7. Add the some broth and let cook until soft (usually 15-20 minutes), while stirring;
  8. 8 minutes before it's done add the tips;
  9. Finish with butter, parmesan and salt.

Aron Wussler