Risotto with Green Asparagus Tips
- 200 grams green Asparagus
- 1 onion
- 8 garlic cloves
- 8 Tbsps olive oil
- 350 grams Arborio rice
- 125 milliliters dry white wine
- 700 milliliters Chicken broth
- peppers (freshly ground)
- 1 tsp thyme
- 120 grams grated pecorino romano
- ½ sm can ground saffron
- 20 grams butter
Rinse the asparagus, peel the bottom third, cut off the ends and tips. Reserve the tips for later use. Cut the stems into 1 cm (approximately 1/2 inch) pieces. Peel the onion and 3 cloves of garlic. Dice the onion and press the garlic clove through a garlic press. Heat 3 tablespoons of the olive oil in a skillet and sweat onions until soft. Add the rice to toast. Add the garlic and asparagus slices, and cook until the garlic is fragrant and the onion is translucent. Pour in the wine and allow to reduce over low heat. Gradually stir in broth, 1 ladle at a time, while stirring constantly. Allow the mixture to boil and the liquid to reduce before adding the next ladle of broth. Continue until the risotto is cooked, but still firm to the bite, about 20 minutes. Add additional fluid to loosen the risotto if necessary.
Peel and thinly slice the remaining garlic. Heat the remaining oil and add the garlic. Cook until golden. Blanch the asparagus tips in boiling salted water until al dente, about 5 minutes. Stir in the thyme, cheese, saffron and butter into the rice. Season with salt and pepper to taste. To serve, divide the risotto between plates and garnish with the fried garlic slices.