Asparagus Risotto

Steps

• 1
  Cut the cold, firm butter into cubes and return it to the refrigerator. Finely chop the shallots.
• 2
  Boil 1.2 liters of water and set aside.
• 3
  Cut off the 'heads' of the peeled asparagus and set them aside. Cut off the bottom 2 centimeters of the asparagus stalks and discard them, they will not be needed. Then, cut the asparagus into 0.5 cm thick slices.
• 4
  Heat 3 tablespoons of olive oil and sauté the shallots in it.
• 5
  Add the risotto rice, stirring constantly; if it sticks to the side of the pot, scrape it off with a wooden spoon. Add the white wine and bring to a boil, stirring constantly.
• 6
  Reduce the cooking temperature by half, add the asparagus slices, a little salt, and about 100 ml of water: just enough to cover the rice. Cook, stirring constantly, until it starts to boil.
• 7
  When the water has almost boiled off, add a little more water: just enough to cover the rice. Bring to a boil again until the rice is firm inside and soft outside. This will take approximately 16-20 minutes. Stir frequently!
• 8
  Once the rice is cooked, remove the pot from the heat, stir in the Parmesan and butter cubes, then add 3 tablespoons of olive oil.
• 9
  Once the risotto has thickened, thin it with a little warm water to your liking. Stir until it reaches a pleasantly creamy risotto consistency. Add salt and pepper, then let it stand for another 1 minute. Stir again.
• 10
  Cut the asparagus heads in half lengthwise. Heat 2 tablespoons of olive oil in a pan, add the asparagus heads, and sauté them for 1.5 minutes, stirring constantly. Remove from heat, season with salt and pepper, then serve on top of the risotto.
• 11
  Italian risotto preparation differs from Hungarian preparation in that the rice is cooked less: if the inside remains a bit firmer, the finished dish is much easier to digest. If it dries out too much during cooking, it can be softened with water. It's worth knowing about shallots that as soon as they start to 'sweat,' meaning they become shiny, begin to brown, and darken when sautéed. Their flavor perfectly complements risotto, it's worth trying!