guilherme
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Trim the asparagus.
Boil the ends of the asparagus in water (for flavor).
Slice the middle stalks of the asparagus into small pieces and sauté lightly with half a shallot in olive oil. Add the asparagus water. Once the water has evaporated, the asparagus should be soft. This mixture is then pureed.
Blanch the asparagus tips briefly in salty asparagus water and cool them in an ice bath to retain their vibrant green color.
Add butter to the pot and lightly cover the other half of the shallot with salt and sugar, letting it sweat.
Add the risotto and stir briefly.
Deglaze with white wine and add warm vegetable broth. Continuously stir and add more warm vegetable broth as needed.
Mix in the asparagus puree and let simmer on low heat while stirring constantly.
Sauté the blanched asparagus tips and fresh tomatoes in olive oil.
Sprinkle Parmesan over the risotto and add cold cubes of butter. Stir and serve immediately.
For extra flavor, I also added chopped dried tomatoes to the risotto and drizzled some green parsley oil on top.
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