I love this risotto because it is so asparagussy! Is that a word? You get this by blending all but the tips with it’s cooking liquid and using it as your stock. Then you add vegetable or chicken stock as needed.
2 pounds asparagus
300 g or 1 ½ cups Vialone or Carnaroli rice are best but Arborio is easiest to find
50 g butter or 3 T
1 cup of white wine or prosecco
1 onion finely chopped
4 T freshly grated Parmigiano cheese
salt and fresh ground pepper
Break the tough end off the asparagus spears and discard. Break off the tops and put to one side.
Roughly chop the rest of the spears and cook in lightly salted boiling water.
When cooked, use an immersion blender or food processor to puree the asparagus with their water to make a thick stock. Keep simmering on low heat.
Heat half the butter and gently cook the union until soft. Stir in the rice and let it begin to absorb the butter before adding the wine and when that evaporates a ladle of stock. Keep adding the stock, a ladle at a time, taking care not to “drown” the rice, until the rice is cooked. You may have to use some boiling water if the stock runs out. The rice usually takes about 25 minutes to cook over medium heat.
When the rice is ready stir in the remaining butter and the cheese, beat with a wooden spoon, cover and leave to stand 5 minutes.
Check salt and serve with black pepper.