📖 Instructions

1. Prepare the Asparagus: Snap off the tough ends of the asparagus spears. Slice the spears into 1-inch pieces, keeping the tips separate. This helps the tips stay tender and pretty.
2. Sauté Aromatics: In a large skillet or pot, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes. Be carefull not to burn them!
3. Toast the Rice: Add the Arborio rice to the skillet and stir constantly for 2-3 minutes, until the grains are toasted and slightly translucent. This step is crucial for developing the risotto's creamy texture. Kinda like magic, isnt it?
4. Deglaze with Wine: Pour in the dry white wine and stir until it is fully absorbed by the rice. The wine adds acidity and depth of flavor, making the risotto sing.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time. Stir constantly and allow each addition of broth to be absorbed before adding the next. This process takes about 20-25 minutes. Keep stirring; trust me, your arms will thank you later.
6. Incorporate Asparagus: After about 15 minutes of adding broth, stir in the sliced asparagus (excluding the tips). Continue adding broth and stirring until the rice is creamy but still slightly al dente.
7. Add Asparagus Tips: In the last 5 minutes of cooking, gently fold in the asparagus tips. They cook quickly and should remain bright green and tender.
8. Stir in Cheese and Chili Flakes: Remove the skillet from the heat. Stir in the grated Parmesan cheese, remaining butter, and a pinch of red pepper flakes (or more, if you like it spicy!).
9. Season and Serve: Season with salt and pepper to taste. Stir vigorously to create a creamy, emulsified texture. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of chili flakes. Enjoy every spicy, creamy bite!
10. Rest for Creaminess: Allow the risotto to rest, covered, for a couple of minutes before serving. This helps the flavours meld together and allows the risotto to become even creamier. Mmmm!
11. Adjust Consistency: If the risotto seems too thick, stir in a splash more warm broth to reach your desired consistency. It should be creamy and slightly loose. Not thick like cement ;)
12. Taste and Adjust: Taste the risotto one last time and adjust seasoning as needed. A squeeze of lemon juice can also brighten the flavors. Like a burst of sunshine in a bowl!