Risotto with Asparagus and Red Wine Without Butter

Method

1. Cut the red spring onion into small pieces.
2. Trim the asparagus by breaking off the tough end of the stem and cut the tender part into pieces.
3. Heat a drizzle of extra virgin olive oil in a pot and sauté the onion until golden.
4. Add the rice and toast it for a minute, stirring constantly.
5. Add the asparagus pieces and mix well.
6. Pour in the red wine and let it evaporate (sfumare).
7. Begin adding vegetable broth one ladle at a time, stirring often, until the rice is cooked and the liquid is absorbed (about 15-18 minutes).
8. Turn off the heat. Add chopped parsley, salt, and then the grated Parmigiano and Pecorino cheeses. Stir vigorously to make the risotto creamy (mantecatura).
9. Serve immediately, topping with freshly ground black pepper, fresh parsley leaves, and a drizzle of extra virgin olive oil.