Risotto with saffron, asparagus and pecorino cheese

Serve 6 

Prepare the broth following the instruction on the package. In a saucepan, with 40 g. of butter, sautè the chopped onions ; add the rice and toast it for few minutes, then deglaze with the white wine and let it to evaporate. At this point, continue cooking, gradually incorporating the boiling stock . Few minutes before the rice is ready, add the saffron powder and the asparagus sauce. When the risotto is cooked, remove from the heat and stir in the remaining butter and grated parmigiano. Distribute the risotto on the plates and complete with a drizzle of pecorino cheese sauce.