Spring = Asparagus
Photo by Alessandra Zecchini©
Here is an easy and classy risotto
Get a pot ready with 1.5 of vegetable stock (home made or organic)
Clean a bunch of asparagus and cut into 3-4 cm pieces (remove only the woodiest part, the rest of the spears are fine). Keep aside.
Finely chop a small onion (possibly white), put in a capable casserole or saucepan with 2 tbsp of olive oil and cook until the onion is translucent, but not brown yet.
Add the 500 g of arborio rice.
Stir, add one glass of white wine.
Stir, add one ladle of vegetable stock.
Stir, add the asparagus spear pieces, but not the tips!
Keep stirring and adding vegetable stock until the risotto is nearly cooked. It will take about 20 minutes. Add the asparagus tips only at the last 5 minutes of cooking.
If you are not a vegan you can add a piece of butter and/or some parmesan cheese at the end. Always stir well. This last step is called mantecare in Italian and it is an essential step in many risotti.