A delicate and delicious recipe that has the Carnaroli San Maiolo as its protagonist!

ingredients for 4 people
• 400 gr Carnaroli Cascina San Maiolo rice
• 400 gr fresh asparagus
• 1 + 1/2 glass of dry white wine
• 50 gr butter
• 2 medium shallots, peeled and finely chopped
• 1.2 l asparagus cooking water
• 40 gr Grana Padano (freshly grated)
• 1 tablespoon of chopped fresh parsley
• salt and black pepper (freshly ground)

Boil the asparagus in salted water for 10 minutes (or until they become
tender), drain and let cool. Keep the cooking water separately.

Melt half of the butter in a saucepan and let the shallot “soften”
finely chopped for 5 min over low heat. Clean and cut the asparagus into pieces
(keeping a few tips aside for garnish), add them to the shallot and
mix for another 3.

Add the rice and toast it over high heat for 2 ‘, stirring, blend with 1 glass of white wine. Cover the rice with the cooking water of the asparagus and stir adding liquid when needed for 15 ‘.

When the risotto is “al dente”, remove from the heat and stir in the parsley, Grana Padano, the remaining butter and ½ glass of white wine, salt, pepper and let it rest for about 1 minute.

Stir, garnish with asparagus tips and serve.