Author: Paolo

Ingredients

• 2/3 cup Carnaroli rice (Arborio can also be used)
• 10 oz (300 g) asparagus (about 12 thick stalks)
• 1/2 shallot
• 1 oz (30 g) unsalted butter
• ½ glass of white wine (at room temperature)
• 3 cups of vegetable stock
• ½ cup freshly grated Parmigiano
• some Parmigiano rind, scrubbed and washed
• salt and black pepper

Preparation

1. Wash and trim the asparagus. Thinly slice the shallot.
2. Cut the asparagus in three sections: lower stalks, middle stalks, upper stalks.
3. Cut the lower stalks lengthwise and add them to the vegetable stock (which you'll have boiling in a second pot).

4. Slice the middle stalks in ½ inch cylinders.
5. Slice the upper stalks thinly, but leaving the buds whole.
6. Sauté the shallot in the butter for a couple of minutes at medium heat, then add the middle stalks.

7. Add the rice and "toast it" for a couple of minutes, stirring occasionally.
8. Add the wine and set a 18-minute timer (15 if you're using Arborio rice). Stir until the wine evaporates. Then add the Parmesan rind.

9. Add the asparagus-flavored vegetable stock, on ladle at a time, stirring constantly until absorbed.
10. When there are 10 minutes of cooking remaining, add the upper stalks and buds.
11. When there are 5 minutes of cooking remaining, add 2/3 of the grated Parmigiano.

12. Continue adding the vegetable stock, one ladle at a time, stirring constantly until absorbed.
13. Add the last of the stock when the rice is a couple of minutes from being ready: at the end, the risotto will need to be slightly runny.
14. When the time is up, take the pot off the heat. Add "a nut" of butter and stir gently for one extra minute.
15. Serve sprinkled with the rest of the Parmigiano and a hint of black pepper.