Asparagus risotto

Asparagus are easily found in spring time and can be enjoyed in many ways. This nutritious green bud is an ideal ingredient to create a simple and delicate risotto.

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Ingredients for 4 persons:

For the stock:

• 2 litres cold water
• 1 onion
• celery
• 2 carrots
• salt

For the risotto:

• 320g Vialone Nano rice
• 700ml asparagus stock
• 1 small onion
• 700g fresh asparagus
• 1/2 glass dry white wine
• 100g grated grana cheese
• 40g extra virgin olive oil
• a knob of butter
• salt & pepper

Wash and clean the asparagus snapping them from the woody part. Reserve this part for the stock. In a large pan bring to boil 2 litres of cold water, add the whole carrots, onion, celery and asparagus ends. Keep boiling for around 30 minutes. Season with salt as required. Remove the vegetables and pass stock through a sieve.

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In a saucepan, fry a finely chopped onion in extra virgin olive oil, add the finely sliced asparagus and simmer gently on low heat. Add the white wine, salt & pepper and leave to cook for another 10 minutes.

In a casserole, toast the rice in some extra virgin olive oil, add the 700ml boiling asparagus stock and stir delicately. Cover and leave on minimum heat for 10 minutes. Then add the asparagus mixture, knob of butter and the grana cheese. Stir well, leave to rest for a couple of minutes and serve.