RISOTTO WITH ASPARAGUS

Risotto agli asparagi

Rinse the asparagus and slash to equivalent lengths. Peel the fibrous finishes.
2 1/4 kilos. (1 kg) asparagus
Salt and freshly ground black pepper
To taste
1 adhere (120 g) unsalted butter
2 oz. (50 g) onion (about 1 small),
Chopped
1 lb. (500 g) Arborio rice (2 1/2 cups)
5 oz. (150 g) Taleggio or identical
Cheese (about 1 1/2 cups), grated

Reduce the strategies off and mounted apart, then slash the stalks into 1/4-inch rounds.
Convey 6 cups (1 1/2 l) of salted water to a boil in a skillet. Cook
The asparagus stalks until they are crisp-delicate, above 10 minutes.
Book the asparagus water for cooking the rice.

Soften 2 teaspoons (10 g) of the butter in a large skillet and sauté
The onion until translucent. add the rice and cook right up until toasted,
Stirring to coat with butter. Little by little add the cooking water against
The asparagus, a small at a period, stirring often and including
Much more as it turns into absorbed. add the asparagus (stalks and strategies).
Remove versus the warm and add the remaining butter, and the
Taleggio. Period with salt and pepper, stir nicely, and serve.