Prepare the asparagus

Wash the asparagus and trim the tough ends. Slice the stalks into rounds, reserving the tips for garnish. Blanch the asparagus pieces in salted boiling water for 3–4 minutes. Drain and set aside.

Cook the risotto.

In a large pan, sauté the chopped onion in olive oil and butter over medium heat until softened.

Add the rice and toast for 1–2 minutes, stirring constantly to prevent burning.

Deglaze with white wine, allowing the alcohol to evaporate. Gradually add hot vegetable stock, one ladle at a time, stirring frequently. Continue cooking the rice, adding the broth as it is absorbed, for about 18 - 20 minutes, until the risotto is al dente.

Finish the risotto

Halfway through cooking, stir in the blanched asparagus rounds, keeping the tips for decoration. Continue cooking the risotto until it is ready.

Once the rice is cooked, stir in the grated Parmesan cheese and a knob of butter to achieve a creamy texture. Season with salt and pepper.

Serve the risotto

Plate the risotto in shallow bowls, garnishing with the reserved asparagus tips.

If you use Midolini 10-Year Aged Balsamic Pearls, delicately distribute them over the risotto. Alternatively, pour a drizzle of Midolini 10-year Aged Balsamic Condiment over the dish for a final touch of flavour and aroma.

Tips

This asparagus risotto enriched with aged Balsamic is a perfect combination of freshness and refinement. The 10-year-aged balsamic pearls or Balsamic Condiment add a refined acidity that enhances the risotto's creamy texture and the asparagus's fresh flavour.

Wine Pairing

Pair with a crisp white wine like Friulano or Prosecco, which complements the asparagus’s freshness and the risotto’s richness.