This is an easy, spring risotto with the asparagus cooked with the rice. In Italy, risotto is served in a flattish bowl.
To roll cut: slice at an angle, do 1/4 turn and slice at same angle, repeat. This gives an interesting shape with lots of surface for faster cooking.
Risotto does not need to be stirred constantly. Remove from heat when there is still visible liquid. By the time it’s on the table it will be perfect. That is what makes it creamy.
Keywords: asparagus, risotto