1 bunch of asparagus (about 300 g)
1 medium onion
3-4 garlic cloves
1 cup arborio rice
1/4 cup white wine
splash of olive oil
2 tbsp. unsalted butter
1/2 cup Parmesan
handful fresh parsley (finely chopped)
pinch of sugar and 2 tbsp. balsamic vinegar (or any vinegar)
1 tsp. freshest spice mixture
Hot water or vegetable broth.
Trim the bottom of the asparagus spears, discarding the woody bottoms.
Cut the tips in 2-inch pieces and set aside. Boil the water and add pinch of salt and sugar and vinegar (it will remove the bitterness from asparagus). Cook on medium heat for 1 minute add asparagus tips and cook for one more minute. Drain and set aside.
In a heavy bottom saucepan, heat the olive oil and sauté the onion until translucent, stirring often, about 5 to 6 minutes. If the heat is ho high and the onion starts to burn, add a splash of water. Add garlic, finely chopped parsley stalks and spice mixture and cook for one more minute. Add the rice, and stir to coat well with the onions and oil. Fry the rice stirring continuously for about 2 minutes.
Add the wine to the rice and stirring often, cook until it has been completely absorbed.
Begin to add the hot water and broth, stirring the rice until it has been absorbed before adding another.
Continue to cook the rice in this manner until it is “al dente”, for about 20 minutes, add asparagus and cook for 5 more minutes. Remove from the heat and add butter, chopped parsley leaves, and parmesan. Serve.