Ingredients
2 lb. green, thin asparagus
1 small yellow onion cut into 4 pieces
Salt and pepper to taste
2 tablespoons fresh thyme
3 tablespoons olive oil
2½ cups risotto rice like Carnaroli
1 cup leeks finely chopped
3 tablespoons olive oil
1 cup dry white wine
3 tablespoons butter
2/3 cup mascarpone cheese
3/4 cup freshly grated Parmigiano Reggiano (plus extra for serving)
Directions
Wash the asparagus well in cold water, to remove any sand. Trim off the extreme woody end of the asparagus and discard. Cut the asparagus into three sections, put the end into a pot and cover with about 3 1/2 pints of water add thyme, onion cut into 4 pieces, salt and pepper to taste. Bring to a boil, let simmer for 30 minutes to make a broth for the risotto. Keep the broth warm on the stove.
Chop the leaks and the asparagus middles. Heat the olive oil in a pot suitable for risotto, (like our large terracotta sew pot) sauté leaks and chopped asparagus for about 5 minutes or until softened. Add the rice and cook for a couple of minutes to coat the rice, stirring with a wooden spoon.
Add the wine, when it has evaporated begin adding one ladleful of broth at a time. When it has absorbed, add another ladleful, stirring to prevent the risotto from sticking.
The total cooking time is about 20-25 minutes. Halfway through, add the asparagus spears, (cut into half’s or quarters if they are very thick). A few minutes before the rice is ready add the butter, mascarpone and the parmesan cheese, stir and check for seasoning, add salt and pepper if necessary. Serve immediately with grated Parmigiano.
*The risotto should be creamy, yet each grain should still be firm.
