Risotto With Asparagus Tips

Preparation:

Preparation: Clean the asparagus and boil them in salted boiling water. Cut off the tips and let them flavor in 15 g of butter for 5 minutes. Keep them aside. In a saucepan, heat 30 g of butter with 3 tablespoons of oil, let the chopped onion soften, add the rice, mix, add the asparagus into small pieces and pour over the broth. Bring to the boil with the broth as for a normal risotto. Finally, stir in the remaining butter and add the asparagus tips. Serve at the table with grated cheese on the side. Accompanying wines: Friuli Grave Tocai DOC, Pomino Bianco DOC, Fiano Di Avellino DOC.