Ingredients

• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon Delitia Parmigiano-Reggiano butter
• 1 cup Beretta Carnaroli rice
• 2 cups asparagus broth, water, or chicken stock, 
• 3/4 cup white wine
• 1 large bunch pencil-thin asparagus, ends snapped off, spears cut into 1/8-inch circles
• Ravida Sicilian Sea Salt to taste
• 1/2 cup to 1 cup Aged Parmigiano-Reggiano cheese, grated

Melt butter in a large skillet. Add onion and garlic and saute over medium-low heat 5 to 7 minutes. Add rice, and stir to coat for 3 minutes (don’t skimp on this step). Heat broth in a separate saucepan and keep at a low simmer. Add wine, and cook until liquid is absorbed. Then begin adding hot stock 1/2 cup at a time, stirring frequently and letting the rice absorb the liquid before adding more. Continue to stir and add broth until rice is almost al dente. Cooking time up until this point is about 16-18 minutes. Add asparagus and stir in; cook for three minutes more. Salt to taste. Add 1/3 to 1/2 cup Parmigiano-Reggiano and stir. Pass remainder of cheese at the table. Serves 4