Rice flan with asparagus

Preparation:

Preparation: Finely chop the onion and brown it in a saucepan with half the butter over moderate heat for 3-4 minutes. Add the rice, let it flavor in the sautéed mixture for a few minutes, then pour over it with dry white wine and, when it has evaporated, with a ladle of hot stock. Continue cooking over low heat for 20 minutes, stirring constantly with a wooden spoon and gradually adding the rest of the broth. Halfway through cooking, add a bunch of cleaned and chopped asparagus; at the end, add the rest of the butter and half of the Parmesan to the risotto and keep it warm. Clean and wash the other asparagus, boil them in a pot with boiling salted water and drain them when they are tender but still firm. Transfer the risotto into a mold of suitable size, previously greased with olive oil, press it well and put it in the hot oven (200 degrees) for 10 minutes. After this time, remove the mold from the oven and turn it upside down on a serving plate. Decorate the flan with the boiled asparagus, arranging them in a radial pattern on the surface of the rice. Also garnish the outer edge of the serving dish, sprinkle the flan with the rest of the Parmesan and the melted butter and serve.