Risotto asparagus

Asparagus risotto: green or white asparagus cooked into the rice, finished with butter and Parmesan. Asparagus is one of the most wine-hostile vegetables: it contains mercaptans and asparagusic acid that make most wines taste metallic, sweeter than they are, or simply wrong. White asparagus is gentler than green; green is the greater challenge. The wine must have high acidity to sit above the asparagus compounds, no oak, no tannin, and enough body to carry the butter and Parmesan.