Asparagus risotto in the form

02626 RISOTTO AGLI ASPARAGI FORM INGREDIENTS for 4 PERSONS 250 g of rice for risotto, asparagus, 20 a medium onion, 4 tablespoons finely chopped chives, 150 g of grated Parmesan cheese, 3 tablespoons of olive oil, 50 g butter, 1, 5 liter of chicken stock, salt and pepper. 20 medium asparagus peeled with a knife, wash them and let them drain, then divide them into 2 stacks and tie with kitchen Twine. Bring to a boil a large pot of salted water, dip the bundles of asparagus, simmer for about 4 minutes must be al dente. When cooked, raffreddateli under the cold water jet, then drain and cut the Twine. Cut the asparagus tips into pieces of 3 cm in length, and sliced 1/2 inch of the rest Peel and finely chop the onion. Heat 3 tablespoons of olive oil in a large saucepan, and let wither the onion for 1-2 minutes. Add the rice and toast lightly stirring with a wooden spoon. Pour 2 ladles of broth and mixed, continue cooking for about 20 minutes, pouring more broth as needed to 5 minutes before the end of cooking add the asparagus slices and butter cut into pieces. When cooked, add the grated Parmesan, risotto should be soft. Let the tips of asparagus in boiling water Spread the risotto in ramekins, place on the surface the asparagus tips, Sprinkle chopped chives and serve immediately.