ASPARAGUS AND ANCHOVIES RISOTTO

Preparation

• Remove the asparagus tips, clean the stem using a peeler and cut off the tough base.
• Cut the asparagus stems into pieces and boil them for 10 minutes in plenty of boiling salted water.
• Drain the asparagus stems (without throwing away the water) and pulp them into a cream using a hand-held blender.
• Use the broth to boil the asparagus tips for 5 minutes, then drain them and set them aside.
• Finely chop the onion, fry it in a pot with 2 spoonful's of oil and season it with salt.
• Add the rice: leave it to toast in this mixture for 3 minutes, stirring frequently.
• Add the white wine and let it reduce.
• Continue cooking by adding the water previously used to boil the asparagus.
• Half way through cooking, pour in the cream made with the asparagus stems, immediately followed by the asparagus tips.
• Meanwhile, chop the anchovies: mix half of them with 40 g of butter and gently melt the others with the additional 40 g of butter.
• Add the butter mixed with the anchovies, as well as the Parmesan cheese, to the risotto, so that it takes on a creamy consistency and stays soft.
• Season with salt and pepper to taste.
• Serve the risotto with the melted anchovy-butter on top of it.