Classic Risotto

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Serves 3–4 as a starter, 2 as a main

½ medium onion, chopped
75g butter
160g carnaroli rice
120ml white wine
1 large bunch (350g) fine asparagus,
cut into 1–2cm sections with the hard
parts of the stem discarded
150g Gorgonzola dolce
60g shelled hazelnuts, toasted and coarsely chopped

Fry the onion in 50g of the butter over a moderate heat with a pinch of salt for 10 minutes until tender. Add the rice, fry for 2 minutes more, then pour in the wine and simmer until absorbed. You’ll need about 400ml water for this recipe, which should be added a little at a time, waiting for it to be mostly absorbed between additions. Taste for seasoning all the time and, about 5 minutes before the end (about 10 minutes after you started adding water), add the asparagus.
When the rice is still a touch too al dente for you, the liquor just on the wet side, add three-quarters of the Gorgonzola (crumble it in; you can use or lose the rind as you like) and the remaining butter. Continue to stir until you are satisfied, and serve with hazelnuts and the remaining Gorgonzola scattered on top.