Steps

1. Trim the very ends of the green asparagus stalks with a knife.
   🕒 00:46
2. Peel the tough outer layer from the base of the green asparagus stalks.
   🕒 01:23
3. Add the peeled green asparagus skins to the lightly diluted chicken broth and let it steep.
   🕒 01:43
4. Separate the green asparagus into tips and stalks. Cut the stalks for pureeing and the tips for garnish.
   🕒 01:57
5. Boil the green asparagus stalk parts and tips separately for pureeing. Boil the tips for 2-3 minutes and the stalks for 4-5 minutes until tender.
   🕒 02:22
6. While the green asparagus is boiling, thinly slice the onion.
   🕒 02:28
7. Melt the butter in a pot and sauté the thinly sliced onion until it becomes sweet.
   🕒 02:37
8. Finely chop most of the boiled green asparagus tips, reserving some for garnish.
   🕒 03:04
9. Once the onion is sweet, add 100g of uncooked rice and sauté until the grains become translucent.
   🕒 03:20
10. Strain the boiled green asparagus stalks to create a puree.
    🕒 03:29
11. Add white wine to the sautéed rice and cook until the alcohol evaporates.
    🕒 03:33
12. Gradually add warm chicken broth while cooking the rice, allowing it to absorb the flavors. This is the key! Infusing the rice with deliciousness is crucial, especially in this risotto where we're highlighting the asparagus flavor.
    🕒 04:03
13. Add the finely chopped green asparagus to the cooking rice and simmer until it's almost completely tender.
    🕒 04:53
14. Add all the prepared green asparagus puree to the rice and stir while simmering. This is another key point! The finely chopped asparagus should be tender, and the reserved tips are for texture at the end.
    🕒 05:07
15. Season with salt during the cooking process. Important tip: Keep the pot of rice warm to ensure even cooking.
    🕒 06:00
16. Just before the rice reaches al dente, add the remaining chicken broth and the reserved green asparagus tips for garnish.
    🕒 07:05
17. Turn off the heat, add 30g of butter, EV olive oil (to taste), and 2 tbsp of Parmesan cheese. Mix vigorously to incorporate air and emulsify everything. The trick here is to mix after turning off the heat while incorporating air, which creates a perfect creamy texture for the rice.
    🕒 07:14
18. Plate and serve. Enjoy!
    🕒 07:56