Creamy Asparagus Risotto with Gorgonzola

Method

1. Clean the asparagus: separate the tips, the green part, and the stalks. Do not discard the peels and stalks.
2. Put the peels and stalks in a small pot with clarified butter, heat to infuse the butter with asparagus flavour, then strain and place in the freezer.
3. In another pan, sauté the asparagus tips with a drizzle of extra virgin olive oil, season with salt, and set aside for garnish.
4. Prepare an asparagus broth: put the stalks in water and bring to a boil.
5. In a pot, sauté finely chopped onion in extra virgin olive oil.
6. Add the carnaroli rice and toast for a few minutes.
7. Deglaze with white wine and let the alcohol evaporate.
8. Add the hot asparagus broth little by little, stirring often.
9. When the rice is halfway cooked, add the chopped green part of the asparagus.
10. Continue cooking, adding broth as needed, until the rice is tender.
11. At the end of cooking, add pieces of gorgonzola and stir.
12. Remove from heat, mantecare (cream) with the frozen infused butter and grated parmigiano reggiano, stirring vigorously.
13. Prepare the gorgonzola cream: in a small pot, melt gorgonzola with a splash of milk or cream.
14. Plate: shape the risotto, add the gorgonzola cream, garnish with asparagus tips and dried rosemary.