Risotto with asparagus

The season of spring in Italy brings with it wild asparagus! And one of my favorite ways to eat them is in risotto. Use the harder bottoms of the asparagus to make the broth with which to cook the rice. Dice up the stalk to cook along with the rice. Blanche and sauté the tips to garnish. And don’t forget to add plenty of Grana Padano cheese. Buon appetito!

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