Classic Italian asparagus risotto with toasted salted pistachios for a fine flavour and a delightful main course.
Set 1,5 liter of water on medium-high heat and bring to boil. Add 1 tsp salt and the asparagus stalks. Cook until tender - 8-10 minutes. Remove cooked asparagus from the water and let cool. Dissolve a stock cube in the asparagus cooking water. Keep the asparagus broth on the stove on low heat.
Finely mince the shallot. Warm the olive oil in a heavy-duty pot and add the shallot. Sauté on medium heat 4-5 minutes. Add the rice and toast on medium heat until translucent, 3 minutes. Set the heat to high and pour in the white wine. Stir to distribute until the wine evaporates.
Lower the heat to medium and add enough stock to cover the rice. Simmer 5-6 minutes, stirring occasionally. When absorbed, add a couple ladlefuls stock, again enough to cover the rice and let simmer until absorbed. Keep adding the stock in batches until the rice is cooked through.
In the meantime, chop the asparagus into half-centimetre slices. Separate the asparagus heads together with 1/3 of the rest of the chopped stalks. Combine the remaining 2/3 of the chopped asparagus with the cream and shelled pistachios and blend.
After the last addition of stock has been absorbed and the rice is cooked through, remove the pan from the heat. Stir in the asparagus purée and the grated parmesan. Lastly, add the chopped asparagus and heads you had set aside. Serve immediately and top with extra grated parmesan and some crushed pistachios for decoration.