Asparagus risotto

Ingredients:

• 2 bunches thick asparagus (about 0.9 kg)
• 1 sprig of fresh thyme
• 4 tablespoons unsalted butter
• 1 large shallot, diced
• 2 tbsp. arborio rice
• 1/3 cup dry white wine
• 2 tsp. grated lemon zest
• 1/3 tbsp. grated parmesan
• 2 tsp freshly squeezed lemon juice
• 1 head bibb lettuce, cut into strips
• 220 g robiola or taleggio cheese, thinly sliced
• Extra-virgin olive oil, to drizzle

Preparation:

1. Peel the bottom third of the asparagus spears with a vegetable peeler. Snap each spear at the score marks; set aside 4 peeled bottom pieces for crostini (see below). Thinly slice 6 bottom ends of the asparagus spears; place the remaining bottom ends in a saucepan with 8 cups of water and thyme to make asparagus broth; bring to a boil.
2. Heat 2 tablespoons of butter in a saucepan over medium heat. Add the shallots and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until shiny, about 1 minute. Add 1 1/4 teaspoons of salt. Pour in the wine and stir until completely absorbed.
3. Stir in 1/2 cup of asparagus broth until completely absorbed (add broth by ladle, leaving the asparagus pieces in the pan). Continue adding broth 1/2 cup at a time, stirring constantly and waiting until the liquid is absorbed before adding more, about 10 minutes total. You will have about half the broth left. Stir the chopped asparagus pieces and lemon zest into the risotto. Add the remaining broth, 1/2 cup at a time, until the rice is completely tender, another 5-8 minutes.
4. Meanwhile, place the asparagus tips in a large skillet, cover with water, and season with salt and pepper. Cook over medium heat until tender, about 5 minutes.
5. Add the remaining 2 tablespoons of butter, Parmesan, and lemon juice to the risotto. Stir in the lettuce leaves, remove from heat, and season with salt to taste. Divide the risotto among bowls, top with the robiola, and season with pepper. Drizzle the asparagus tips with olive oil and arrange them on top of the risotto.