|400 g||white asparagus|
|250 g||risotto rice|
|50 g||Taleggio cheese|
|15 g||Parmesan cheese|
|50 g||bread (stale)|
|1 tbsp||olive oil|
|100 ml||white wine|
Mince onion and garlic. Finely chop parsley. Zest and juice the lemon. Slice Taleggio into thick slices. Grate the Parmesan. Remove the tough root ends from the asparagus and peel off the tough skin. Slice diagonally and reserve the tips. Cook the asparagus stalks in a pot of boiling water with salt, sugar, and half of the lemon juice for approx. 5 min. Remove the stalks, add the tips, and cook for approx. 5 min. more. Remove asparagus and reserve cooking water.
To make the pangrattato topping, Add stale bread, anchovy, half the remaining lemon juice, and olive oil to a food processor. Blend until you have a fine, crumbly mixture. Transfer to a parchment-lined baking sheet and bake at 160°C/320°F for approx. 8 min., or until crunchy and golden. Toss with chopped parsley, remaining lemon juice and zest. Set aside for serving.
Heat asparagus cooking water again until simmering and add the bay leaf. Heat olive oil in a frying pan over medium heat. Sauté onions and garlic until translucent. Add rice and fry for approx. 2 min. Add the cooked asparagus slices (reserve the heads for serving) and deglaze with white wine. Stir well and reduce heat until liquid is fully absorbed.
Add asparagus cooking water one ladle at a time to the frying pan. Stir constantly until the liquid is absorbed, before adding the next ladleful. Repeat this process until the rice is cooked and the risotto is creamy and glossy. Stir in remaining lemon juice and Parmesan cheese. Add Taleggio slices and cook approx. 2 min. until melted, without stirring. Serve risotto and garnish with pangrattato topping and asparagus heads. Enjoy!