Ingredients (for 4 people):
Rice (Carnaroli or Arborio), about 80 gr. for person
1 onion or 1 Shallot
400 gr asparagus
1 glass of white wine
Hint for the cooking oil:
Cut the onion (ot the shallot, if it would like a sweeter flavour) at thin slices; fill a pan of olive oil, immerse the onion and simmer for about 15 min; afterwhich, cooler and filter the oil.
In this way, the oil is onion’s flavored and the onion won’t be present in the risotto. The flavored oil can be kept in a glass jar, to be used for the next time.
For the broth prepare it with water, onions, celery and carrot or use a ready make one (just to shrink the time).
Clean the asparagus, boil about 12 of them in salt water, they will be used to garnish the plate; chop the rest of the asparagus into 1/2 inch pieces.
Put some oil in the pan, warm it and add the rice, toast it; deglaze with the white wine, adjust with salt and complete the cooking with the broth at low heat, continuosly mixing. When the rice is half cooked (~ 10 min) add the asparagus and finish cooking (for about other 10 min).
Once the rice is cooked, remove from the heat and add the inner part of the burrata and gently stirr.
Garnish the plate with the asparagus and serve the risotto.