Serves 6: 300 g Sant'Andrea, Ribe or Carnaroli rice, 1 kg white asparagus, 2 glasses white wine, Moletto Integrale extra-virgin olive oil,  salt, pat of butter, grated Parmigiano-Reggiano cheese, vegetable stock.
To prepare: Wash and peel the asparagus, divide it into two pans, each with some extra-virgin olive oil: in one place the whole tips, and in the other the rest of the asparagus stalks sliced into rounds. Place on the burner and cook.
Using a handblender, purée the cut asparagus rounds for a few seconds. Add the rice to this mixture and continue following the standard method for preparing a risotto, alternating the addition of stock and wine. Salt to taste. When cooked half-way, add the asparagus tips and when fully cooked, stir in the butter and parmesan cheese. The risotto should have a soft consistency.
Recommended wine:
Sauvignon Igt Veneto Orientale