Original name: Risotto al Vino Bianco ed Asparagi
1 large red onion
Butter, 100 gr
Risotto rice (round grain rice), 400 gr
Asparagus, approximately 400 gr (white or green – we used white)
Instant vegetable broth (to spice it up: Lemon grass, 1 blade / 1 carrot / 1 parsley root / 1 chili pepper)
Spicy cheese (such as Gruyere cheese), 30 gr, grated
Parmesan cheese, 75 gr, grated
White wine (dry), 150 ml
Peel the asparagus – just the lower third in case of green asparagus – and cut off the ends. Cook the asparagus in boiling water (big pot half filled) with salt for about 1 minute, then turn the heat off and let it simmer for 20 minutes max – 8 minutes if you’re using green asparagus – leaving it a little raw. Keep the asparagus water – we still need it later.
While the asparagus is simmering, prepare ½ liter water in another cooking pot. Let it boil, then put in 3-4 teaspoons of instant vegetable broth. Turn the heat down to low level and put in 1 blade of lemon grass, 1 whole carrot, chopped parsley root and chili pepper. Cover it and let it simmer for about 20 – 30 minutes (the longer the better for tasting the lemon grass. Of course you can make a real vegetable broth (stock) instead of using the instant, still add lemon grass, parsley root and chili pepper).
When the asparagus is done, drain and allow them to cool, then chop into small pieces and set aside. Add ½ liter of the asparagus water to the stock. Add some more if the stock is too salty. Peel the onion and cut it in small cubes. Put 100 gr Butter into a large cooking pot and let it melt at medium heat. Put the onion in and braise it lightly till it is translucent. Now add the risotto rice and braise as well. Deglaze with some of the wine and very slowly add the hot vegetable stock (not the vegetables in it), a ladleful at a time, stirring continuously between each addition to allow the liquid to be completely absorbed. Do the same with the rest of the wine. When it’s almost done, add the asparagus and go on until the rice is cooked and the stock has been absorbed (you may not need all the stock). Grate the gruyere cheese, add it and stir again. Top with grated parmesan to serve.