Risotto with Asparagus and Speck
Ingredients
- 1/2 pound asparagus, rough ends removed
- 1/4 pound speck, cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, chopped into 1/8-inch dice
- 1 1/2 cups rice
- 4 tablespoons unsalted butter
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
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