Procedure

Prepare the asparagus
Wash the asparagus, remove the hard end and cut into rounds, keeping the tips aside for the final garnish. Cook the asparagus in boiling salted water for 3-4 minutes, then drain and set aside.

Prepare the risotto
In a large skillet, sauté the finely chopped onion with the olive oil and butter over medium heat, until soft and translucent.
Add the rice and toast it for 1-2 minutes, stirring constantly to avoid burning.
Pour in the white wine and let the alcohol evaporate, then begin adding the hot broth a ladle at a time, stirring frequently. Continue cooking the rice, adding broth as it is absorbed, for about 18-20 minutes, until the risotto is al dente.

Complete the risotto
Halfway through cooking, add the chopped asparagus (except the tips that you set aside). Continue cooking the risotto until it is done.
Once cooked, stir the risotto with grated parmesan cheese and season with salt and pepper.

Serve the risotto
Plate the risotto in deep plates, garnishing it with the asparagus tips.
If using Midolini 10 Year Aged Balsamic Pearls, gently sprinkle them over the risotto. Alternatively, drizzle Midolini 10 Year Aged Balsamic Dressing over the dish for a final touch of flavor and aroma.

Suggestions

This asparagus risotto enriched with aged balsamic vinegar is a perfect combination of freshness and refinement. The balsamic pearls or the 10-year aged Balsamic Dressing add a complex and acidic note that enhances the delicate flavors of the asparagus and the creamy taste of the risotto.

Wine Pairing

To accompany the risotto, choose a white wine such as a Friulano or a Prosecco , which will perfectly complement the freshness of the asparagus and the richness of the risotto.