one bunch asparagus
one cup vialone nano rice
three ounces goat cheese
half cup grated reggiano parmigiano
two thirds cup diced onions
fresh-ground black pepper
four cups vegetable broth (or just water) salted
half cup dry white wine
Cut the asparagus spears into four pieces, and boil the bottom two pieces well in the broth to extract as much flavor as possible. Remove and discard (or eat them as a snack while you continue to cook).
Boil the top two pieces briefly until they are par-cooked.
Very nice asparagus.
Sautee the onions with black pepper until they are almost getting crispy.
Add the rice and continue to sautee until it is nice and toasty.
Deglaze with the white wine and reduce until it is gone.
Cook in the usual way, ladling in broth and stirring a bit at a time.
Nice goat cheese!
When the rice is almost done, throw in some dill.
When it is very molto al dente (still a little crunch in the middle), turn off the heat, add some more broth, and add the cheeses. Stir well to incorporate fully, and add some extra salt if necessary.
Throw in the asparagus.
Stir gently to mix. Depending on how brothy you like it, you can add more broth at this point. European style is substantially more brothy than what you will generally find in the US. We were in the mood for less brothy, so didn’t add any more broth.