Ingredients

250 gr of rice
1 bunch of green asparagus
30 gr of Soresina butter
2 slices of bacon
1.2 lt of vegetable broth
20 gr of Gran Soresina Grana Padano
1 onion

PREPARATION

• Clean the asparagus and cook them for 5-6 minutes in boiling broth; then drain them, keep the tips aside and whisk the stalks until they are reduced to cream, then mix them with their cooking broth.
• Peel the onion, cut it into slices and stew it in a saucepan with butter and 2-3 tablespoons of water; when the water evaporated, turn up the heat, add the slices of bacon cut in half and toast them in the seasoning. Drain them and keep them warm.
• Add the rice, toast it for a few minutes, pour the prepared broth and asparagus mixture a little at a time and bring the rice to cooking.
• Turn it off, add the dough, stir it and let it rest for a few minutes.
• Serve the risotto on plates, completing with asparagus tips.