Vårlökrisotto

👩‍🍳 Gör så här

1. 1
   In a large saucepan, heat broth over medium-high heat.
2. 2
   When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
3. 3
   In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
4. 4
   Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
5. 5
   Add the wine and stir until it is absorbed.
6. 6
   Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
7. 7
   Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
8. 8
   Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
9. 9
   When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
10. 10
    Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.