Asparagus risotto

300 g rice (Arborio or Carnaroli)

400 g green asparagus

Extra-virgin olive oil

1 glass White wine

A pinch of assafetida

Salt

Pepper

 

Clean the asparagus and cook them in salted boiling water for 5 minutes. Once ready, drain them, cut the tops and set them aside. Blend the stems with 2 ladles of the asparagus water and set them aside. Keep the leftover asparagus water hich will be used to cook the rice.

In a pan heat 2 tablespoons of extra virgin olive oil with a pinch of assafetida, add the rice and let it roast stirring continuosly. Add the wine and simmer until evaporated. Start to add the water from the asparagus a ladleful at a time and let it absorbe before you add the following one, until you reach half of the cooking time of the rice. Afterwards do the same thing with the cream you obtained from blending the stems, until the rice is ready. Adjust with salt and pepper. At the end add the asparagus tops, using some for decoration.

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