Preparation

In a pot, brown the chopped shallot with a drizzle of olive oil, add the asparagus cut into rounds and the tips cut lengthways, then lightly fry the mixture adding a ladleful of boiling hot broth.

In a pan, fry the chopped shallot in a pat of butter, add the rice and toast for a few minutes.

Pour in a cup of white wine, stir and add the asparagus. Continue cooking for 15 minutes, adding ladlefuls of hot broth containing the dissolved saffron and stirring carefully.

When the rice is completely cooked, turn the heat off and melt in a pat of butter and the grated Grana Padano.
Serve the risotto warm and sprinkle with Grana Padano Riserva.