Instructions

1. Prepare the ingredients by finely chopping the onion and mincing the garlic. Cut asparagus into 2-inch pieces, discarding the tough woody ends. Cube the smoked mozzarella into small, uniform pieces.
2. In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This ensures the broth will be warm when added to the risotto.
3. In a large, heavy-bottomed skillet or risotto pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 3-4 minutes.
4. Add minced garlic and Arborio rice to the pan. Toast the rice for 2-3 minutes, stirring constantly, until the grains become slightly translucent and emit a nutty aroma.
5. Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice.
6. Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next. This slow process helps release the rice's starches, creating a creamy texture.
7. In a separate pan, heat the remaining olive oil and sear the asparagus pieces over high heat. Cook for 3-4 minutes until they are bright green and have light char marks. Set aside.
8. Continue adding broth and stirring the risotto for approximately 18-20 minutes. The rice should be creamy but still have a slight al dente bite.
9. When the rice is nearly done, fold in the seared asparagus and cubed smoked mozzarella. The residual heat will slightly melt the cheese.
10. Season with salt and freshly ground black pepper to taste. If the risotto seems too thick, add a little more warm broth to achieve a loose, creamy consistency.
11. Remove from heat and let the risotto rest for 2-3 minutes. This allows the dish to settle and become even creamier.
12. Serve immediately in warm bowls, garnishing with additional smoked mozzarella or fresh herbs if desired.