Risotto with asparagus and pistachio

I do not often cook risotto, however, so far, the risotto recipes I’ve tried to cook all satisfied me. Cooking risotto is a totally different approach to the way we, Vietnamese people, cook rice. When I haven’t been so familiar with cooking risotto steps, I often have to examine the recipe thoroughly before actual cooking. 

This time, cooking this risotto, I also want to test a new experience of how to cook a perfect risotto, that the risotto should be able to "relax" on the dish – speaking in chef Gordon Ramsay’s word. And no mushy but the rice must be al dente and keeps the shape of rice grains. 

Personally, among the risotto I’ve cooked so far this one impressed me the most. I really liked the creamy texture of the rice and asparagus. Especially the pistachios went so well with the risotto. I am not so sure that I cooked the risotto perfectly this time. (I wish to have an "expert" to examine my risotto). However, afther this risotto, I feel more comfortable with cooking risotto and am more confident that I can cook a risotto that tastes good. 

Ingredients (serves 4-6)

- 1l vegetable stock 

- 250ml white wine 

- 80ml olive oil

- 1 red onion, finely chopped

- 440g aborio (or just short grain) rice

- 310g asparagus, cut into 3cm pieces

- 125ml cream 

- 100g grated parmesan 

- 40g unsalted shelled pistachios

Method:

- Combine the vegetable stock and wine in a large saucepan, bring to a boil then simmer to keep hot. 

- In another large saucepan, heat the oil, add the onion and cook for about 3 minutes to soften. Add the rice and stir for 1-2 minutes. 

- Add 125ml stock to the rice and stir constantly until the stock has been absorbed. Continue the same process, adding 125ml stock each time. Cook for about 25 minutes until the rice is nearly al dente. 

- Stir in the asparagus, cook for about 5 mintues or until the asparagus pieces are crisp-tender. Remove from the heat. Let the rice cook a bit then toss in the cream and parmesan. Season with salt and pepper.

- Toast the pistachios and coarsely crushed. Sprinkle crushed pistachios over the risotto to serve.