Thoroughly brush and wash the rind sections of “Der edle Maxx 365” cheese.
Then, add to boiling water.
Pass the water of the rind through a sieve and set it to one side.
Sauté the onions together with the rice in 50g of butter, until the onions go translucent.
Keep deglazing with the white wine and the rind water until the risotto rice is softened.
Then take the pan off the heat and melt 150g butter. To finish, add 200g of finely grated “Der edle Maxx 365” cheese and the asparagus.