📖 Instructions

1. Prepare the Asparagus: Snap off the tough ends of the asparagus spears (about the bottom inch or two). Chop the remaining spears into 1-inch pieces, keeping the tips separate from the stalks. We'll add the delicate tips later to prevent overcooking.
2. Make the Parmesan Crisps: Preheat your oven to 375°F (190°C). Grate about 1/2 cup of Parmesan cheese finely. On a baking sheet lined with parchment paper, create small mounds of grated cheese, leaving space between each. Flatten each mound slightly with your fingers. Bake for 5-7 minutes, or until the cheese is melted and golden brown around the edges. Let them cool completely on the baking sheet; they will crisp up as they cool.
3. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and cook for 2-3 minutes, until softened and translucent. Be careful not to brown them.
4. Toast the Rice: Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. The rice should become slightly translucent around the edges, and you'll notice a nutty aroma. This toasting process is crucial for developing the risotto's signature texture.
5. Deglaze the Pot: Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine reduce by about half; this usually takes 2-3 minutes. The alcohol will evaporate, leaving behind a lovely flavor.
6. Add Broth Gradually: Add a ladleful of warm chicken broth to the rice, stirring constantly until the liquid is almost completely absorbed. Continue adding broth, one ladleful at a time, stirring continuously. This process will take about 20-25 minutes. Patience is key here! The constant stirring releases the starch from the rice, creating the creamy texture we want.
7. Incorporate Asparagus Stalks: After about 15 minutes of adding broth, stir in the chopped asparagus stalks. They'll need about 8-10 minutes to cook and become tender.
8. Add Asparagus Tips: During the last 5 minutes of cooking, stir in the asparagus tips. They cook quickly, so adding them now ensures they remain bright green and slightly firm.
9. Finish the Risotto: Once the rice is cooked al dente (tender but still firm to the bite) and the risotto is creamy, remove the pot from the heat. Stir in the remaining 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Don't be afraid to taste and adjust the seasoning as needed.
10. Serve: Ladle the risotto into bowls. Crumble a Parmesan crisp over each serving and garnish with a few extra asparagus tips, if desired. Serve immediately, while the risotto is warm and creamy. A glass of chilled dry white wine pairs perfectly with this dish.