500g of asparagus
100g of butter
300g of Carnaroli rice
200ml of white wine
About 1 liter of vegetable broth
120g of grated Parmesan cheese
Balsamic Vinegar of Modena - Mazzetti l'Originale - Etichetta Bianca
Wash the asparagus and remove the woody part. Cut the lower part of the stem into small rounds and leave the tips intact. Melt 40g of butter in a pan; add the shallots previously chopped and the asparagus and cook for about 5 minutes. Remove the asparagus heads and set aside. Add the rice to cook for a few minutes, stirring occasionally. Add white wine and simmer until evaporated.
Gradually add the hot broth and cook. Just before the end of cooking, add the asparagus heads (just to warm them up). Turn off the heat and add 80g of grated Parmesan and the remaining butter.
Put the remaining grated cheese between two sheets of parchment paper and heat them in a pan to form parmesan croutons. Serve and season with a few drops of Balsamic Vinegar of Modena - Mazzetti l'Originale - Etichetta Bianca and decorate with the parmesan croutons.