Ingredients:

Instructions:

  1. Blanch the main body pieces of the asparagus in boiling salted water for 2 minutes; refresh immediately in ice water. Drain well. Keep the reserved tips aside. Bring the stock to a gentle simmer on a back burner.
  2. In a large, heavy-bottomed pan, melt 2 Tbsp of butter with the olive oil over medium heat. Add the minced shallots and sauté gently until softened and translucent (about 4 minutes). Add the garlic and cook for 1 minute until fragrant.
  3. Add the rice to the pan. Stir continuously for 2-3 minutes until the edges of the grains look translucent (Tostatura). Do not let the rice brown.
  4. Pour in the white wine. Stir constantly until the wine is completely absorbed.
  5. Add one full ladle of the simmering stock to the rice. Stir continuously until the liquid is almost completely absorbed. Repeat this process, adding stock one ladle at a time and stirring until absorbed, for about 18-20 minutes.
  6. When you have about 5 minutes of cooking time left, stir in the blanched asparagus pieces.
  7. Once the rice is perfectly creamy but still firm (al dente), remove the pan from the heat. Vigorously stir in the cold cubed butter and the grated Parmesan cheese until the risotto is luxuriously creamy (Mantecatura).
  8. Gently fold in the reserved raw asparagus tips and the fresh lemon zest. Season generously with salt and pepper.
  9. Let the risotto rest, covered, for 2 minutes. Serve immediately in warm bowls, garnished with fresh parsley and extra Parmesan.