FOR 4 SERVINGS:

• Carnaroli rice 300 gr 
• asparagus 200 gr 
• butter 50 gr 
• extra virgin olive oil 1 dl 
• Parmesan cheese 100 gr 
• onion 40 gr  
• 1 glass wine 
• 1 liter vegetable stock 
• salt  
• white pepper to taste

Peel asparagus and cut in a diamond of length 3 cm. Heat a nonstick skillet, add oil and sauté the asparagus. Prepare the vegetable broth. Chop the onion and simmer in olive oil. Toast the rice with oil. Add onion stew. Sprinkle with the wine and let evaporate. Cover the rice with vegetable soup, continue cooking, adding the hot broth a little at a time (must be cooked al dente). At ¾ cooked add the asparagus browned. Manteca, incorporating the soft butter, stirring constantly. Then add the grated cheese. If necessary, add more broth and stir. Serve the risotto "wave" (soft).