Thu, 9 May 2024
INGREDIENTS:
· 320 gr Carnaroli Risotto
· 2 lt Vegetable Stock
· 1 Glass White Wine
· 1 Shallot diced or chopped.
· 1 Shallot whole – for the asparagus
· 1 glass of wine – for the asparagus
· 300 ml Veg stock – for the asparagus
· 60 gr Butter
· 60 gr Grated Parmesan Cheese
· 30 White Asparagus
METHOD:
1. Firstly, put on the veg stock (use the bouillon).
2. Then start to peel the white asparagus, from the top all the way down.
3. Once ready, put them on a tray and reserve.
4. To cook the white asparagus, start to put some oil in a pan, add the shallots and then the white asparagus; add salt, sear for about 2 minutes then deglaze with 1 glass of wine and add the veg stock.
5. Cook for about 10 minutes until the asparagus are cooked. Cut the top (4 cm) off and reserve; the rest of the asparagus can be chopped as they will be added to the risotto.
For the Risotto:
6. In pot, add 2 spoons of oil and over moderate heat, add the shallots and rice at the same time.?
7. With the help of a wooden spoon, keep the rice from sticking to the pan; after 4-5 minutes, deglaze with the wine.
8. Wait until it’s all evaporated and start adding the stock into the rice 2 ladles at the time; it’s important you keep the stock simmering.?
9. With the wooden spoon, keep stirring and keeping the rice from sticking to the bottom of the pot.?
10. Keep adding the stock once the previous one has been absorbed.?
11. At this point, add the chopped white asparagus. Taste it and check if the rice grain feels cooked; it should have just a bite on the outside and then a creamy finish.?
12. At this point, turn the heat off from under the pan, add the cold butter and grated parmesan and let it sit for about 1 minute.?
13. Once you serve, garnish with the tips of the white asparagus you reserved.
14. Grate some fresh Parmesan cheese on top.
