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Risotto with white Asparagus
600 gr. of white asparagus (from Badoere or Cimadolmo)
350 gr of 'vialone nano' or 'carnaroli rice
1 white onion
3 knobs of butter
Vegetable broth*
1 glass of good white wine
Extra-virgin olive oil to taste
*For the vegetable broth, boil the wooden part of the asparagus, 1 carrot, 1 stick of celery, 1 small potato, 1 fresh onion, 1 courgette in 1 ½ litres of water and season with salt and pepper.

Skin the asparagus, starting a little distance from the tips and eliminate the wooden parts, putting them aside to use for the broth. Finely chop a small white onion and mix it with 2 tablespoons of extra-virgin olive oil and a knob of butter on very low heat in a casserole dish. Let this cook almost until it becomes pulpy, without browning, then add the asparagus (not the tips), salt and continue cooking for a few minutes before adding the rice. Stirring continuously let this begin to take on flavour and when the rice begins to stick, pour in the white wine and start to add the boiling hot vegetable broth, one ladle at a time, as it is gradually absorbed. Stir frequently and after about ten minutes, add the asparagus tips and bring the cooking to an end, leaving the rice very soft but 'al dente', that is, not overcooked. Once taken off the heat, fold in two knobs of butter and grated Grana Padano cheese to taste.


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