Asparagus risotto

1. 

green asparagus 14 oz (400 g) • salt 1 tsp • water 1.05 quart (1000 ml)

Wash the asparagus and cut the woody ends. Let it boil for 4 minutes in boiling salted water.

2. 

After cooking, cut the ends from the asparagus. You use them later for decoration when serving.

3. 

Cut the rest of the asparagus into smaller pieces.

4. 

rapeseed oil 2 tbsp • onion 3.5 oz (100 g)

Peel onion, chop it finely and fry in oil.

5. 

milled rice 7 oz (200 g) • dry white wine 6.75 tbsp (100 ml) • vegetable stock 1.05 quart (1000 ml) • ground black pepper 0.25 tsp

Add the rice and fry for another two minutes until transparent. Pour a glass of white wine.

6. 

Continue with cooking and stirring. Add broth step by step to get a thinner mushy consistency until the rice is cooked.

7. 

unsalted butter 1.75 oz (50 g) • Grana Padano cheese 3.5 oz (100 g)

Add grated cheese and a little butter. Stir until dissolved, creating a cream consistency.

8. 

Add the prepared cooked pieces of asparagus, stir, cook for a minute and serve.