350 grams of carnaroli rice
500 grams of fresh asparagus
150 gr of Ricotta of Bufala Campana DOP
1 Shallot
30gr butter
3l of vegetable broth
25gr Parmigiano Reggiano DOP Extra virgin olive oil q.b.
Black pepper q.b.
Salt up to q.b.

To begin, clean the asparagus taking care not to break the tips, wash them with cold water, divide the asparagus into bunches and tie them with kitchen string. Bring to a boil enough water to cover the asparagus without dipping the tops, add salt q.b. and cook them for 5 min.
Once cooked, separate the tips of the asparagus from the stems and cut them into slices. Keep the cooking water.
In a high pan, sauté the chopped shallots with 30 gr butter, add the rice and toast. Pour into the pan the asparagus slices and the vegetable stock little by little mixed with some asparagus cooking water, turn vigorously. Once cooked, add the Ricotta of Bufala Campana DOP, the grated cheese, 20 g of butter, the tips of the asparagus you have kept aside, salt and pepper. Stir for a couple of minutes and…bon appetit.