Asparagus Risotto

Method

1. Prepare the vegetable stock: bring water to a boil with celery, carrot, onion, and the trimmed ends and peels of the asparagus. Simmer while preparing the rest.
2. Prepare the cooked asparagus: snap off the woody ends of the asparagus. Cut the tips in half lengthwise and slice the stalks into rounds.
3. In a large pan, heat a drizzle of olive oil over medium heat. Add a clove of garlic (whole) and half a chopped onion. Sauté until softened.
4. Add the asparagus stalk rounds to the pan and sauté for a few minutes. Reserve the tips for later.
5. Toast the risotto rice in a dry pan (without oil) over medium heat, stirring constantly, until it becomes fragrant and translucent at the edges.
6. Season the rice with salt, then begin adding the hot stock ladle by ladle, stirring often, and adding more stock when the previous addition is absorbed.
7. About 2 minutes before the rice is done, add the reserved asparagus tips to the pan and stir to incorporate.
8. Once the rice is al dente and creamy, remove from heat. Add cold butter and grated Parmigiano Reggiano. Stir vigorously (mantecare) until creamy and well combined. Let rest for a minute.
9. While the risotto rests, prepare the raw asparagus salad: take thick asparagus spears, peel them, and use a vegetable peeler to shave thin ribbons. Place the ribbons in a bowl of ice water and let them curl for about 10 minutes.
10. Drain the asparagus ribbons and dress them with a drizzle of olive oil, a pinch of salt, lemon zest, a squeeze of lemon juice, and freshly ground black pepper. Toss gently.
11. Make the mint oil: in a small blender, combine fresh mentuccia (or a mix of mint and spearmint) with extra-virgin olive oil. Blend until smooth. Strain if desired.
12. Plate the risotto: place a generous serving of risotto on a plate. Top with the raw asparagus salad. Drizzle the mint oil over the dish. Garnish with a few fresh mentuccia leaves.