Asparagus and Gorgonzola Risotto

Method

1. Clean the asparagus. Do not discard the scraps.
2. In a small saucepan, melt butter and add the asparagus trimmings. Let them infuse, then strain the butter and put it in the freezer to solidify.
3. Cut the asparagus tips (reserve for garnish), cut the green part into pieces (add to the risotto later), and keep the stems to make the broth.
4. Prepare the asparagus broth: in a pot with water, add the stems, a piece of onion, and salt. Bring to a simmer.
5. In a separate pot, heat olive oil and sauté finely chopped onion until translucent.
6. Add the Carnaroli rice and toast it, stirring.
7. Deglaze with white wine.
8. Cook the rice, adding the asparagus broth little by little.
9. Halfway through cooking, add the green asparagus pieces.
10. Meanwhile, prepare the rosemary butter: mix softened butter with dried rosemary and freeze it.
11. When the rice is almost done, stir in the frozen rosemary butter, gorgonzola, and grated Parmesan. Add a little broth if needed.
12. Taste and adjust seasoning.
13. Plate the risotto: shape it nicely, add a little gorgonzola cream (optional), sprinkle with dried rosemary, and garnish with the reserved asparagus tips.