Risotto agli asparagi della Nonna

Ingredients for 4 servings:

• 1 pack of green asparagus
• 2 shallots
• 1 jar white wine
• 250 g risotto rice
• 40 g butter
• 1.2 liters of vegetable broth
• 80 g Pecorino or Parmesan or Grana Padano
• 1 pinch of cayenne pepper
• 1 pinch(s) nutmeg
• 1 tbsp sugar
• 2 garlic cloves
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

simple, vegetarian, without mushrooms, sophisticated

For the risotto, sauté the shallot and rice in a little butter. Deglaze with the glass of white wine. Keep adding more stock so that the rice is lightly covered. The total cooking time in the liquid is 18 minutes. Finally, add a little less stock and stir more. Tip: a spatula protects the rice from damage while stirring. Finally, remove the pot from the heat and stir in a little butter and the Parmesan cheese. Season with pepper. For the green asparagus risotto, wash approx. 400g of green asparagus. Break off the asparagus close to the base. Anywhere it breaks easily means it is fresh. Trim the tips with a knife and set aside. Now finely chop the remaining green asparagus with a knife and sauté together with the rice and shallot. Continue preparing the risotto as described above. Season with cayenne pepper and nutmeg. Now fry the asparagus tips in butter and olive oil along with 2 crushed, unpeeled garlic cloves, 1 tablespoon of sugar, salt, and pepper in a frying pan for 10 minutes over medium heat. Season with herbs, if desired. Keep warm. Garnish the risotto with the asparagus tips when serving. Tip: If you fry a sliced ​​shallot in the frying pan along with the asparagus tips, you get an excellent fried onion as a stylish topping.