Rinse the asparagus with cold water. Dry with paper towels. Remove the woody ends. Cut off the heads and set aside. Cut the remaining asparagus stalks into pieces approx. 2 cm long.
Bring the 1.2 liters of water with the butter, salt and sugar to the boil in an appropriately sized saucepan. Blanch the asparagus heads in it, so cook for about 2 minutes. Then rinse with a sieve ladle in a bowl of ice-cold water. Take the heads out of the water and keep them ready for further use.
Now add the asparagus pieces to the water and cook for about 15 minutes until soft. So not somehow firm to the bite or something, but cooked really soft.
Put the asparagus pieces into a blender beaker with the sieve ladle and blend them finely with the magic stick. We still need the water for the risotto, which has to be kept warm for the risotto until just below the boiling point.
For the risotto, peel the shallot and cut it into very fine cubes, fry them in a suitable large saucepan with the butter over medium heat until translucent. Add the risotto rice without washing and cook while stirring until it looks translucent. Deglaze with the white wine. When the white wine has been completely absorbed by the rice, we add 3 ladles of the asparagus stock. Cook, stirring patiently, until all of the stock has been absorbed. We repeat this 2 to 3 times. It is important that the rice does not settle on the bottom, so always stir well.
Remove the saucepan from the stove, add the 40 g butter and asparagus puree and stir in. The parmesan is added and the asparagus tips are carefully folded in. Now season the risotto with salt and pepper.
The risotto should now be “allónda”, so liquid like a wave but not too liquid either.
Any other short grain rice is also suitable for risotto, including the so-called rice pudding.
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