She started by sauteing chopped onion in olive oil. Next she added pancetta and then the asparagus:
She added Carnaroli rice, chicken broth-a ladle at a time, reducing the broth between each addition of broth:
She finished the rice with butter and Parmigiano-Reggiano:
The rice was delicious! I thought to myself that Lia was adding the asparagus too soon, that it would be overcooked. Was I ever wrong, the asparagus was cooked perfectly and the flavor was delicately infused into the rice. Lia is flying back to Rome next week. We're really going to miss her .. and her cooking!
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