Creamy Risotto with Green Asparagus

Cut the butter into small cubes and put it back in the refrigerator to keep it cold. Finely chop the shallot.

Bring 1.2 l of water to a boil and keep it hot and handy.

Clean the asparagus. Cut off the tips (about 4 cm) and set them aside. Remove the woody part from the base (about 2 cm). Cut the rest of the asparagus stalks into rounds about 0.5 cm thick.