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1
In a large skillet, bring enough water to cover the asparagus to a boil, add 1 teaspoon salt and the asparagus, and boil until tender, about 5 minutes.
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2
Remove the asparagus from the cooking water.
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3
Simmer the water to evaporate it to 1/2 cup and add it to the broth.
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4
Cut off the asparagus tips and set aside.
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5
In a food processor, puree the asparagus stalks until creamy.
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6
Keep the broth warm in a saucepan over low heat.
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7
In a skillet, melt 2 tablespoons of the butter with the olive oil over low heat.
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8
Increase the heat to medium, add the leek and shallots and saute until softened, about 5 minutes.
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9
Add the rice and saute for several more minutes until the grains are opaque and click softly as you stir.
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10
Stir in the wine and cook until almost all the liquid has been absorbed.
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11
Stir in a ladleful of hot broth.
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12
Reduce the heat to low.
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13
When that liquid is nearly all absorbed into the rice, add another ladleful of hot broth.
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14
Continue in this manner, adding broth a ladleful at a time and permitting it to become absorbed before adding another ladleful of broth.
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15
Stir occasionally to prevent the rice from sticking to the pan.
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16
After the last ladleful of broth is added, stir in the asparagus puree.
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17
The rice should be tender but still slightly chewy, and the overall texture creamy and loose.
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18
Taste for salt.
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19
Remove from the heat, stir in the asparagus tips, the remaining 2 tablespoons butter, and the 1/2 cup parmigiano-reggiano.
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20
Immediately divide the risotto among individual wide bowls.
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21
Distribute the provola over each serving.
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22
Serve piping hot, adding pepper as desired, and pass additional parmigiano-reggiano at the table.
