Asparagus risotto with pecorino

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Put the asparagus in the asparagus pan and fill it with so much water that the heads still protrude. Or cook the asparagus in an ordinary pan, where they fit horizontally. Bring to the boil with the lid on the pan and turn off the heat after 5 minutes. Leave covered for 10-15 minutes. In the meantime, cut 3 cm from the bottom of the green asparagus and cook for 6 minutes until al dente. Rinse cold under running water.

Meanwhile, heat 25 g butter and fruit the shallot and garlic 2 min. Add the rice and cook for 3 minutes. Add a soup scoop of cooking water from the white asparagus. Stir until the moisture is completely absorbed. Then add another spoon. Continue until the rice is done. This takes about 20 min.

Cut the asparagus into pieces and stir through the risotto. Turn off the heat, pour in the rest of the butter, cheese, pepper and salt and serve immediately.