prepare the risotto:
Cook the onion in olive oil until translucent. Add the rice
and toast for 10 seconds. Remove the pan from heat and let rice
toast until you are ready to cook it.
Wash the asparagus, cut 1 inch off the bottom ends and discard.
Cut the tips and save for garnish. Place the rest of the stalks
in the chicken stock and cook until very tender. Make sure the
stock never boils, but only simmers. Remove asparagus stalks from
the stock. Purée them and set aside. Keep the stock very
hot. You will need it to cook the rice.
up the rice again and add the wine. Let it reduce completely.
Don't stir the rice with a spoon - move the pan in a circular
motion. This will keep the rice from sticking to the pan. Begin
to add broth, one ladle at a time, always waiting for the broth
to reduce completely. After 5 minutes, add some of the asparagus
purée and finish cooking with the stock. When the rice
is cooked, 15-16 minutes, remove from heat. Add the remaining
butter and cheese and stir with a spoon in order to obtain a creamy,
rice immediately and very hot. Top with blanched asparagus tips.
White Gavi Di Gavi