A recipe which has a different variations to cook and among the many risotto variations, asparagus risotto is one of the most successful in Italian cooking. Try this procedure and you can inject of your own way.
⅔ cup Arborio rice
10 oz (300 g) asparagus (about 12 thick stalks)
1 onion wedge
1 oz (30 g) unsalted butter
½ glass of red wine (at room temperature)
3 cups of vegetable stock
½ cup Parmigiano, grated
salt and white pepper
(1) Wash and trim asparagus and onion wedge. Thinly slice the onion.
(2) Cut the asparagus in three sections: lower stalks, middle stalks, upper stalks.
(3) Slice the middle stalks in ½ inch cylinders.
(4) Slice the upper stalks thinly, but leaving the buds whole.
(5) Cut the lower stalks lengthwise and add them to the vegetable stock. Boil for 10 minutes, then lower the heat and keep simmering.
(6) Meanwhile, sauté the middle stalks and the sliced onion in the butter for 5 minutes at medium heat.
(7) Add the rice and "toast it" for a couple of minutes, stirring occasionally.
(8) Add the red wine and set a 15 minutes timer. Stir until the wine evaporates.
(9) Add the asparagus-flavored vegetable stock, on ladle at a time, stirring constantly until absorbed.
(10) After 5 minutes of cooking, add ⅔ of the Parmigiano.
(11) Then add the upper stalks and buds. Continue adding the vegetable stock, one ladle at a time, stirring constantly until absorbed. Add the last of the stock when the rice is a couple of minutes from being ready: at the end, the risotto will need to be still slightly runny.
(12) When the time is up, take the pot off the heat. Add a pinch of white pepper, adjust the salt if necessary, and stir gently for one extra minute.
(13) Serve sprinkled with the rest of the Parmigiano, and paired with a glass of red wine. Serves 2