1 Gather the ingredients:
2 Heat salty water to a simmer in a medium saucepan, then lower the heat so that the water just stays hot.
3 In a large, heavy-bottomed saucepan, heat 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
4 Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown.
5 Add the wine and cook while stirring, until the liquid is fully absorbed. (optional)
6 Add a ladle of boiling salty water to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of water and repeat the process.
7 (Optional) Add 2 raw asparagus finely chopped
8 Continue adding water, a ladle at a time, after 10 minutes add our risotto sauce and carry on adding water for other 9/10 minutes or until the grains are tender but still firm to the bite, without being crunchy.
9 Stir in the remaining 2 tablespoons butter, the O’GRATE “cheese”, and the parsley, and season to taste with peppercorn.
10 ready to serve.
11(Optional) sprinkle with fresh parsley finely chopped
12 buon appetito