Asparagus and Parmesan Risotto

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the stock in a small pot and keep it hot over low heat until the end.

   StoveSmall saucepan

   💡The stock stays hot in the small pot: cold stock stops the cooking with every ladle, and the rice cooks unevenly.
2. 2
   Melt half of the butter in the wide pot.

   StoveWide, shallow pot
3. 3
   Heat the olive oil in a wide pot over medium heat.

   ⚙ Pan-fryingStoveWide, shallow pot
4. 4
   Add the onion and fry 4 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 5
   Add the rice, without rinsing it, and toast 2 minutes, stirring, until the grains are glossy and coated in fat.

   StoveWooden spoon

   💡Don't rinse the rice: the starch on the grains is what gives risotto its creamy texture.
2. 6
   Pour in the wine and stir until absorbed.

   Stove
3. 7
   Add the hot the stock one ladle at a time, stirring constantly until each ladle is absorbed before the next, about 15 minutes, until the rice is creamy and al dente: soft outside with a bite in the center.

   StoveLadleWooden spoon

   💡Ladle by ladle, stirring: the friction releases starch from the grains that thickens the liquid into a creamy sauce. Taste from minute 16: the grain should be tender with a firm center.
4. 8
   Add the asparagus and cook another 5 minutes, stirring.

   Stove
5. 9
   Remove from the heat and add the rest of the butter and the Parmesan and stir vigorously, until the risotto is creamy and glossy.

   💡The butter and cheese go in off the heat, with vigorous stirring: they melt into the starch and give the risotto a sheen and a velvety texture.
6. 10
   Season with salt and black pepper.
7. 11
   Serve immediately.