- 2 lb. of Asparagus
- 1 Shallot chopped finely
- 2 finely chopped Garlic cloves
- 3 1⁄2 oz of Risotto rice, (Vialone is best)
- 2 oz of Butter
- 1 cup of dry White Wine
- 4 tablespoons of freshly grated Parmesan cheese
- Salt and Black Pepper
Cut off the extreme tips and chop the rest of the stalks.
Cook the stalks in boiling water to just cover until they go soft. In a blender, puree the stalks with their cooking water to make a thick stock. Add dry white wine and a small amount of salt, simmer over a low heat.
Steam or blanch the tips in boiling water. Remove the tips with a slotted spoon and set aside.
In a pan, melt half of the butter and cook the shallot until it turns soft.
Add the rice to the pan and let it begin to absorb the butter before adding a ladle of the asparagus stock. Keep stirring until it is absorbed.
Add another ladle of stock. Keep adding the stock, one ladle at a time, making certain not to drown the rice, until the rice is al dente (say 15-20 minutes). After the addition of the last ladle stir in the saved asparagus tips.
Serve, sprinkling with black pepper and the grated parmesan cheese.