INGREDIENTS (for 4 people)

1 onion, finely chopped

2 tablespoons (30 ml) olive oil

2 cups (500 g) Carnaroli or Vialone Nano rice

1/2 cup (125 ml) Lugana DOC wine

5 cups (1.25 litres) chicken broth, warm

1 bunch asparagus, cut into 1/2-inch (1-cm) pieces and cooked

3/4 cup (180 g) grated Parmigiano-Reggiano cheese

Butter

Salt and pepper

PREPARATION

n a saucepan, sauté the onion in the oil over medium heat until translucent, about 5 minutes. Add the rice and cook for 1 minute, stirring to coat. Add the wine and reduce until almost dry.

Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper.

Cook the chopped asparagus in a pan with some butter

After 20 minutes of cooking, the rice should be al dente. Add the asparagus, grated Parmesan cheese and butter and stir to combine. Adjust the seasoning.