Recipe for Asparagus and Smoked Bacon Risotto with Aged Parmesan and Sunflower Seeds

Chop the onion. Break off the ends of the white asparagus. Peel them from the tip to the end to remove the tough skin. Keep the peels. Cut the tips of the asparagus (about 4 cm) and cut the stalks into pieces of 2 cm.

Add 350 ml of water per person to a pot with a lid, along with all the asparagus peels. Bring to a boil, then let simmer over medium-low heat until needed. Before using the broth, remove the peels using a slotted spoon or strain it through a sieve with a container underneath to catch the liquid.

Sauté the onion and the bacon for 4-5 minutes in a skillet over medium-high heat. Stir regularly.

Add the rice along with the Italian spices and continue to cook for 2-3 minutes.

Add the white wine vinegar to the pan to deglaze the fond. Reduce the heat to medium-low, add ⅓ of the broth, and let the rice grains slowly absorb it. Once the rice has absorbed the broth, add another ⅓, then repeat the process with the remaining broth.

Overall, your risotto should cook for about 15-20 minutes. If needed, extend the cooking time and add broth or water to continue cooking the grains. Season with salt and pepper once the risotto is cooked.

In the meantime, heat a pan over high heat and dry roast the sunflower seeds for 2-3 minutes. Set them aside in a bowl.

Return the pan to medium-high heat, add a drizzle of olive oil, and cook the asparagus (stems and tips) for 7-10 minutes covered, stirring. Season with salt and pepper.

After cooking, add the pieces of asparagus stalk and half of the Parmesan to the risotto and mix.