For the vegetable broth:
4-5 cups of water
1 tsp salt (pink Himalayan if you’ve got it)
4 pepper corns
2 stalks of celery with some of the leaves
1 small scallion cut in half
1 carrot peeled and cut in chunks
1 bay leaf
chopped middle parts of the asparagus
2 sprigs of parsley
1 1/2 cups of Carnaroli (or risotto) rice – about 250 gr.
2 tbsp olive oil
1/2 thinly sliced medium scallion or onion
1/2 lb (200 gr) asparagus trimmed of the woody part and thoroughly cleaned and sliced into small chunks – leaving the tip intact (save a few for decoration)
the above boiling vegetable broth
1/2 cup white wine
1/4 cup grated parmigiano cheese
1-2 tbsp butter
salt and pepper to taste
1. Boil the vegetable broth ingredients together in a pressure cooker for 15 minutes or 20-25 minutes in a regular pan. Steam or boil the chopped tender parts of the asparagus until tender but firm and set aside.
2. In the meantime gently sauté’ the scallion in the hot oil for a minute until soft.
3. Add the rice and toast it for a couple of minutes on a low flame while mixing.
4. Pour in the wine and always mixing, let it evaporate.
5. Now gradually add the hot broth (about two cups at a time) always mixing until most of it is absorbed. Add another cup or two and continue this process for about 15-18 minutes or until the rice is done (al dente) and the risotto is creamy (all’onda). You can add a little extra broth if it’s too dry. Some people like it more or less firm, depends on taste. Remember to add the chopped and steamed (or boiled) asparagus stalks about 1 or 2 minutes before the rice is done. Also the parmigiano can be mixed in at this point. Remove from the heat.
6. And to finish off, mix in the butter. When plated you can decorate with a few asparagus tips. Serve with extra grated cheese if needed.