1 large bundle of asparagus
200g (7oz) Arborio rice
1 glass of dry white wine
50g (2oz) butter
700ml chicken or vegetable stock
50g (2oz) Parmesan cheese
Salt and freshly ground black pepper
- Cut or break off the woody stalks of the asparagus and put with the stock, bring it to the boil and simmer for about half an hour.
- Chop the main stalks of the asparagus thinly, but leave the tips whole.
- Cook the tips in boiling water for just 2 minutes.
- Refresh under cold water, drain and reserve until you have made the risotto.
- Chop the onion finely and using a heavy-based pan melt the butter and fry the onions gently until translucent.
- Add the rice and stir until well coated with the butter and onions. Pour in the wine and allow to bubble gently until evaporated.
- Add the thinly chopped stalks of the asparagus and give it a good stir.
- With the stock just at simmering point start adding a ladle of the stock, stir until it is absorbed, but make sure the heat is not too high.
- As soon as the stock has been absorbed, add another ladleful and continue to repeat this process until the stock is finished.
- Throughout the cooking of the rice, you must stir constantly.
- After 15 minutes, taste, the rice should be al dente, which means tender not firm to the bite, but not chalky.
- Cook for a few more minutes if needed and add boiling water if no stock is left, add the reserved asparagus tips and take off the heat.
- Lastly, stir in the Parmesan cheese and now check for seasoning. Enjoy!