Risotto with Asparagus | Risotto agli Asparagi

#Risotto #Risottowithasparagus To print Ingredients & Directions, please click the link below: https://alessandrasfoodislove.com/ris... To follow me on other social media platforms:- Instagram:   / alessandrasfoodislove   Pinterest:   / alessandrasfoodislove   Website: http://www.alessandrasfoodislove.com Facebook:   / alessandrasfoodislove   Subscribe here:    / @alessandrasfoodislove   Ingredients: 1 lb of Asparagus 2 celery stalk 1 small onion 3 medium carrots 7 cups water 8 ounces of Arborio rice (225 grams) 3 tablespoons extra virgin olive oil 1/2 cup onion chopped 1 tablespoon of butter 1/2 cup white wine (120 ml) 1/2 cup Parmigiano Reggiano cheese Salt to taste Directions: Step#1- Wash asparagus and snap in half. Reserve the bottom part and the top cut in one-inch pieces. Step#2- Keep the tips in one bowl and the rest in another. Step#3- To make the broth bring 7 cups of water to boil. Add salt, stems of asparagus, small onion, carrots, and celery. Let it cook on medium heat covered for about 20 minutes. Step#4- In a large sauté pan add oil, onion, and asparagus pieces but not tips. Step#5- Sweat until onion is golden. Add rice and toast for a few minutes stirring so it doesn’t stick. Step#6- Add wine and let it evaporate. Now start adding a ladleful of broth at a time and continue stirring. When it evaporates add more, continue until rice is almost cooked. Step#7- Now add the asparagus tips. Adjust salt. Step#8- Final step is the butter and Parmigiano cheese. Step#9- Stir until risotto is creamy and well amalgamated. Serve hot! Buon appetito!