Asparagus Risotto

For the asparagus risotto, first remove the peel from the white asparagus, the green only in the lower third. Cook white asparagus for 15 minutes in salted water with butter and sugar until al dente, the green only for the last 10 minutes. Remove both together, let drain. Set aside the indicated amount of asparagus cooking water.

Cut the asparagus tips (3 cm) into small pieces and set aside. Cut the rest into 1 cm long pieces and puree one third of them together with the whipped cream.

Sauté the onion in oil until light and soft. Add the rice and sauté until translucent. Mix wine and asparagus cooking water. Add to rice gradually for about 15 minutes, stirring throughout (always add when liquid has boiled away). Just before the end of cooking time, add asparagus trimmings and puree,

Season with salt, pepper and Parmesan and bring the asparagus risotto to the table garnished with the asparagus tips.

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