3 tablespoons of extra-virgin oil
1 shallot, finely chopped
½ celery stick
1 little garlic clove
150 g of asparagus tips
A few parsley leaves
200 g of Arborio rice
½ glass of dry white wine
A knob of butter
2 tablespoons of freshly grated Parmigiano Reggiano cheese
Bring 700 ml of water to a simmer in a saucepan. In a separate pan, heat 3 tablespoons of extra-virgin olive oil on medium heat. Add the chopped shallot and cook for a couple of minutes, until translucent. Add the rice and turn up the heat, stirring until nicely coated.
Quickly pour in the wine and keep stirring all the time until it has evaporated, leaving the rice with a nice aromatic perfume.
Place the carrot, with the celery stick, garlic, half of the asparagus tips, and parsley in a food processor. Process until almost smooth. Add the vegetable to the rice.
Add the water to the rice a ladle at a time, stirring and waiting until it has been completely absorbed before adding the next. Turn the heat down to low so the rice doesn’t cook too quickly.
After 15 minutes, add the other half of the asparagus tips, roughly sliced. Add more hot water as the rice absorb the liquid. Season it with some salt. Continue for other 10-15 minutes, until the rice is cooked and the water has been used up.
Turn off the heat, gently stir in the butter and the Parmigiano Reggiano. Put a lid on the pan and leave the risotto to rest for a minute before serving.
For a more robust taste, add 30 g of diced pancetta in the saucepan, with the shallot, before stirring in the rice and season with some freshly ground black pepper.