RISOTTO WITH ASPARAGUS

Preparation time: 15 minutes + 20 minutes cooking time

4 Servings

1 kg asparagus

Salt and freshly ground black pepper to taste

1 stick (120 g) unsalted butter

50 g onion (about 1 small), chopped

500 g good quality rice (2 1/2 cups)

150 g good Italian cheese (about 1 1/2 cups), grated

Method

Wash the asparagus and cut to equal lengths. Peel the fibrous ends.

Cut the tips off and set aside, then cut the stalks into 1/4-inch (6.5 mm) rounds.

Bring 6 cups (1 1/2 l) of salted water to a boil in a skillet. Cook the asparagus stalks until they are crisp-tender, about 10 minutes. Reserve the asparagus water for cooking the rice.

Melt 2 teaspoons (10 g) of the butter in a large skillet and sauté the onion until translucent. Add the rice and cook until toasted, stirring to coat with butter. Gradually add the cooking water from the asparagus, a little at a time, stirring frequently and adding more as it gets absorbed. Add the asparagus (stalks and tips). Remove from the heat and add the remaining butter, and the Taleggio. Season with salt and pepper, stir well, and serve.

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