I learned to make this risotto in Bergamo, Italy 20 years ago and have used these techniques to satisfy thousands over the years. Let me know what you think.
olive oil
1 onion
200 grams arborio rice
1 cup sake
2-3 cups veggie broth
Salt and pepper
one bunch asparagus
50 gr. butter
50 gr. parmesan cheese
Cherry tomatoes, onion and mushrooms grilled or sautéed with thyme
