Yellow Risotto With Robiola And Pecorino

Preparation:

Preparation: Clean the asparagus by removing the tips and reducing the remaining part to slices. Collect the slices in a saucepan with 125 cl of water, salt, 1/2 shallot, 1 sprig of marjoram, and boil for 30 minutes. Filter the broth that will be used for the risotto. Chop the 1/2 remaining shallot, let it dry in a drizzle of oil, add the rice, toast it, deglaze it with 1/2 glass of wine, add salt and pepper and cook it by adding the asparagus 'broth'. After about 7 minutes, add the asparagus tips cut in half lengthwise, 3 sachets of saffron and continue cooking. When the risotto is al dente and very wavy, turn off the heat, stir in the butter, robiola cheese, grated pecorino cheese and let it rest covered for a couple of minutes before serving.