Creamy Risotto with Fresh Green Asparagus and Parmesan, a Reimagined Italian Tradition

Wash the asparagus, then cut and discard the tough end of each stalk.

Separate the asparagus tips (they'll be used for the final garnish) and cut the stalks into pieces about 2 cm long.

Blanch the asparagus pieces for 3 minutes in a pot of salted boiling water. Drain them immediately and plunge them into a bowl of ice water to set their beautiful green color.

In a large pan or heavy-bottomed pot, heat the olive oil over medium heat.

Add the finely sliced onion and minced garlic. Sauté them for 2 to 3 minutes, until they become translucent and fragrant.

Stir the rice into the pan and stir it for about 2 minutes to coat it well with fat. This is the 'nacrage' (toasting) step, which helps the rice stay al dente.

If you're using white wine, pour it over the rice and let it evaporate completely while stirring. The alcohol evaporates, but the flavors remain.

Start adding the hot broth, one ladle at a time, stirring regularly. Wait until each ladle of broth is absorbed before adding a new one. Make sure the broth always stays hot so as not to interrupt the rice's cooking.

Halfway through cooking the rice (about 10 minutes after starting to add the broth), stir in the blanched asparagus pieces. Continue adding the broth and stirring until the rice is al dente (this will take about 18 to 20 minutes of total cooking).

When the rice is al dente (it should be tender but still slightly firm in the center), remove the pot from the heat.

Add the butter and grated Parmesan. Mix gently, but firmly, to incorporate these ingredients. This is the 'mantecatura', which will give the risotto its ultra-creamy and shiny texture.

Serve the risotto immediately on warm plates.

Garnish each portion with the asparagus tips you reserved and a grind of freshly ground black pepper.