Risotto agli asparagi
Asparagi risotto

Ingredients for 4 hungry people  

• 400g risotto rice
• 400g green asparagi
• 1000g meat broth
• 60g white wine
• 60g grated parmesan
• 40g butter
• 30g onions
• 8g extra virgin olive oil
• 4g salt

Procedure

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.