• Carnaroli rice, 320g;
• White onion, 1/2;
• Dry white wine, 1/2 glass;
• Asparagus, 2 bundles;
• Delicius anchovies in olive oil, 10 fillets;
• Grated parmesan cheese, 50g;
• Butter;
• Extra virgin olive oil;
• Salt;
• White pepper grinded at use.

PREPARATION

• Remove the tips from the asparagus, cleanse the bottom of the stem with a potato peeler so that the harder base is removed.
• Cut them in small pieces and boil them for 10 minutes in 1,2 litres of salted boiling water.
• Drain them (without throwing the water away) and mash them to a cream with a vegetable mixer.
• In the same broth, boil the tips of the asparagus for 5 minutes, drain them (without throwing the water away) and then put them to the side for the moment.
• Finely cut the onion and put in a pan with 2 spoons of olive oil to make a sauté, add salt and add the rice once the onion has taken colour.
• Toast the rice in the pan for about 3 minutes, stirring continuously.
• Continue the cooking slowly adding the water in which the asparagus have been boiled. Halfway through the cooking, add the mashed asparagus cream made initially, and shortly after add the asparagus tips.
• In the meantime chop the anchovy fillets in very tiny pieces, to obtain a sort of mash. Half of the mash will have to be knead with 40g of butter, the other half will be added to another 40g of butter which will have to be delicately melted to obtain a liquid sauce.
• Cream the risotto with the solid butter and anchovies, and the parmesan, maintaining it slightly liquid (all’onda).
• Adjust with salt and pepper as you prefer, serve and decorate by adding the molten butter and anchovies.