Put a pressure cooker on low flame, add a pat of unsalted butter and a drop or two (actually a tablespoon, roughly) of EV olive oil, then add the chopped scallion and let it go for a minute or so, mixing of course a little
Add the slices of cleaned asparagus and let them go together until the scallion or onion is translucent and the asparagus softened, about 5 minutes.
Raise the heat to medium-high and add the rice. Move the grains constantly now to avoid any burning or frying. The rice will absorb some of the flavored fatty liquid.
After a couple minutes, once you see the rice just clearing their color, add the wine and let the alcohol evaporate. The only real way to get that part right is to waft the steam to your nose until you can’t smell the alcohol anymore or at least nearly at all. You can’t rush it. If the rice starts to stick beforehand, turn down the heat a little for a few seconds to finish the job. Nothing ruins risotto more often than leaving in alcohol.
Once evaporated, add a few ladles of steaming broth (filter out, of course, the tips if you put them in. Ah, and taste, again of course, the broth for salt and adjust.) Stir lightly and make sure, if you’re using the pressure cooker, to remove any of the single grains that may be clinging to the side of the pan above the liquid line. Check nearest you in particular under the pot lip as a burned grain can leave a bit of bitterness.
Wait for the broth to be absorbed and then add another ladle or two, then another and so on a few times making sure no rice is sticking to the bottom-sides or such. You’ll want the broth to completely cover the rice by, oh, about an inch and a half or so depending. The more liquid, the easier the ‘wave’ will remain at the end (‘all’ onda’, wave-like, the classic texture of well-done risotto. Often outside of Lombardia or Italy risotto is far too dry and sticky. You need both liquid and starch to do that thickening – ‘manticare’- to make that texture, only a little fat. NEVER CREAM.)
Each rice will have its own particular cooking time so follow instructions and experience. As noted, Aquarello is 5 minutes on a low flame once the pot has been pressurized, then turn off a minute- the rice will still cook – then open the valve to let out the steam. Open and check the texture. Too much liquid – if it’s a little soupy – then turn on high heat for a minute to evaporate. If way too much fluid, you’ll have ladle it out. Too little, add some warm broth on heat.
Once balanced, add the cold flakes of butter and toss or stir, turn off heat and mix in the grated cheese, then cover and let it rest a few minutes before plating. Finish the rice with a twist of black pepper and place some asparagus tips on top. Voila.