RISOTTO WITH ASPARAGUS AND TALEGGIO

INGREDIENTS: 



Rice Carnaroli		250g
Asparagus		15
White Onion		½
Basil leaves		4
White wine		1dl
Taleggio		150g
Cream		1dl
Butter		100g
Extra virgin olive oil		2dl
Grated Parmesan		50g
Chicken soup		1lt
Salt


PROCEDURE: 



Peel the asparagus, separate tips and cut in half, cook the stems in water with basil, drain and blend with extra virgin olive oil obtaining a puree, clear tips white by putting them in water. 
Brown the chopped onion with oil and butter, add rice and toast it, pour white wine and evaporate, continue the cooking with chicken stock and salt, when half cooked add the puree and the asparagus tips.


When cooked remove from heat and stir in butter, oil and parmesan. 
While cooking melt the Taleggio with the cream obtaining a fondue.


Garnish with the Taleggio fondue.