Asparagus cream risotto


This risotto consists of 2 steps: risotto and a cream to go with it.
Ingredients for 4 serves
For the cream:
600 gr white asparagus
½ big onion
150 gr mascarpone cheese
25 gr butter
2 tblspoons E.V.O oil
For the risotto:
Vegetal stock
2 tblspoons E.V.O oil
½ big onion
25 gr butter
320 gr Vialone Nano rice “Domenico Fraccaroli”
1 glass of Friulano wine
Salt
1 tblspoon chopped parsley
White pepper grains
4 sprigs of marjoram
To garnish:
Asparagus tips
Parsley leaves

HOW TO…
The cream:
Wash and clean the asparagus, peeling it and cutting the bottom off.
Tie them together and stew it for 20 mins making sure the tips are out of the water.
Drain it and let the asparagus cool down.
Cut the tips off and keep it for later. Cut the rest in small circles.
Put on the heat a pan with the butter and the oil. Add the onion to it and fry it.
Add the asparagus circles and stew it with a ladle of stock.
When it dries, add the mascarpone cheese and stir until it melts.
Mix it all together with a grinder and keep the cream for later.
The risotto:
Heat the stock and, in a separate pan, heat the butter and the olive oil.
Chop the onion finely and fry it in the oil very slowly for about 2-3 mins until it gets slightly translucent.
Add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add the wine and stir until it evaporates. Add a ladle of stock to the rice and stir until the liquid is fully absorbed. When it appears almost dry, add another ladle of stock and repeat the process. As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
Add a good pinch of salt if necessary.
5 mins before the rice is ready, add the asparagus cream you made before.
When the rice is soft but still firm to the bite, remove the pan from the heat and add a handful of fresh pepper and the parsley finely chopped.

Garnish:
Now put the risotto in the plates with some asparagus tips in the middle and some parsley.
Serve it right away.
… Buon Appetito!