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1
Cut the asparagus tips off and set aside.
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2
Cut each stalk into two and cook in plenty of lightly salted boiling water for 2 min.
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3
Remove from the pan with a slotted spoon and drain.
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4
Next drop the tips in the boiling water and boil very briefly for 30 seconds only.
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5
Take out of the pan and drain separately.
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6
Place just over half of the stalk pcs in a liquidizer with the cream a few basil leaves and stems and 23 Tbsp.
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7
of the asparagus cooking liquid.
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8
Liquidize to a light green velvety sauce and set aside.
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9
Chop the remaining stalk pcs into thin rounds.
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10
Heat the oil in a heavy wide based pan and saute/fry the onion and spring onions in it till just wilted.
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11
Add in the rice gradually stirring over a gentle heat till well coated in the oil.
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12
Add in the wine and once absorbed start adding ladlefuls of the warm stock and 150ml of the asparagus cooking liquid.
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13
Keep stirring to prevent the rice from sticking.
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14
After about 25 min when the rice has doubled its volume is losing its chalky colour and is becoming soft season to taste and add in the liquidized asparagus.
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15
Stir it gently into the risotto that will turn a lovely pale green colour.
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16
Simmer for 10 more min.
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17
Keep tasting the rice at this stage in order to catch it at the desired moment.
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18
It should be soft outside but hard in the middle.
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19
It should also have a very creamy appearance so add in more liquid if necessary.
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20
Once the risotto is ready add in the remaining basil half of the Parmesan the asparagus stalk segments and half of the tips.
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21
Mix gently cover and turn the heat off.
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22
It can now wait for s min but no more.
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23
Empty on to a hot platter scatter the remaining asparagus over the top garnish with a few more basil leaves if you wish and serve with a bowl of the remaining cheese.
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24
This is a risotto with a very refined taste and elegant looks making it perfectfor a summer lunch or possibly an al fresco dinner.
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25
It is best to make the stock beforehand so the dish is not too laborious on the day.
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26
Allow about 85g arborio carnaroli or possibly vialone nano rice per person.
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27
Remember which a risotto has to be cooked and consumed immediately while it is still smooth and creamy.
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28
A crisp green salad and fresh bread are the perfect accompaniment to the dish.
