Risotto with Asparagus and Prosecco

(Lombardy, Italy)
Serves 4

Ingredients:

• 1 large bunch fresh Asparagus
• 4 Tbsps Extra-virgin olive oil
• 1 medium Onion, minced
• 1½ cups Prosecco of your choice
• Salt and pepper, to taste
• 1½ cups Arborio rice
• 4 cups Vegetable stock
• Parmesan, grated, for garnish
• 1½ Tbsp Butter
• 2 oz Taleggio cheese (or other soft cheese like Fontina or Brie)

Instructions:

• Cut the asparagus stems into small pieces. Then, in a skillet over medium-high heat, warm 2 Tbsps of the olive oil and brown half of the onion for 4 to 5 minutes, stirring often. Add the asparagus and cook until crispy and tender, about 3 minutes. Add in a ¼ cup of the prosecco and stir, allowing it to evaporate. Add salt and pepper. Set aside.
• In a heavy pot over medium heat, warm the remaining 2 Tbsps of olive oil and brown the rest of the onion. Add the rice, and let it toast for 4 minutes, frequently stirring. Add ½ cup of the prosecco, and again, allow it to evaporate as you stir. Add 1 cup of the vegetable stock and stir the rice for 6 to 7 minutes.
• Risotto requires constant stirring. Continue to add the remaining 3 cups of the stock in ½-cup increments, letting each addition absorb before adding more. When the rice is close to al dente, after about 12 minutes, add the asparagus/onion mixture.
• Add the cheese, butter and remaining prosecco. Stir to combine. Divide risotto among serving bowls, garnish with grated Parmesan.