Wild Asparagus Risotto

A more wonderful asparagus recipe:

Rinse and cut the asparagus, do not remove the skin. Cut into 4 to 5 inch long pieces.

Sauté pancetta cubes and onions in skillet with half the butter over medium heat. Add the juice of one lemon to a large enough bowl of lukewarm water. Extinguish the pancetta-onion mixture with it. gradually add the white wine. When the onions are soft, add the sliced asparagus with half of the parsley and let it bubble. Add the long grain rice and cook for about 2 minutes.

During 15 min, gradually add very hot soup until the long-grain rice is almost cooked. Add Parmesan, remaining butter and parsley and season. Turn off the heat.

Draw the risotto for two minutes with the lid closed and bring to the table in deep plates.

Tip: Boil asparagus trimmings with 1 pinch each of salt and sugar and use instead of soup.

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