Risotto with fresh asparagus
For four
500 g green asparagus cut to pieces
4 dl Carnaroli rice
1 chopped onion
1 tbsp butter
grated lemon peel
1 l good chicken or vegetable stock
1 glas of white wine
grated Grana Padano or Parmesan cheese
salt and pepper
large knob of butter
Peel the asparagus, cut into pieces and save the heads. Bring
the stock to a boil. Melt a knob of butter in a pot and start by
sautéing the finely chopped onion. Add the rice, the asparagus
stalks and a hint of lemon peel, and continue cooking for a few
minutes. Add the hot stock a few ladles at a time, as the liquid is
absorbed in the rice. Work in this manner until the rice is done,
remember to stir the risotto regularly. Towards the end add the
white wine and the asparagus heads. Before serving, mix in grated
cheese and a knob of cold butter.