Spring Risotto

Method

1. Blanch wild garlic (aglio orsino) in boiling salted water for 30 seconds, then plunge into ice water. Squeeze dry and blend with neutral oil. Strain to obtain wild garlic oil.
2. Trim asparagus: remove woody ends and peel stalks. Cut heads off. Blanch stalks in boiling water? Actually he adds them to the risotto pan later. Step: In a pan, sauté finely sliced spring onion in olive oil. Add the asparagus stalks (not heads) and cook a few minutes.
3. Add fresh peas and cook 6-7 minutes. Reserve some for decoration.
4. For the risotto: toast Carnaroli rice (about 1.5 handfuls per person) in the pan until hot. Deglaze with white wine.
5. Add hot vegetable broth gradually, stirring occasionally. Cook until al dente.
6. Stir in grated Parmigiano and robiola di capra, then cover and let rest 2 minutes.
7. Serve risotto on plates, decorate with reserved vegetables, asparagus heads, and a drizzle of wild garlic oil.