For 2-3 people
- Ingredients:
* 1 yellow onion
* Olive oil
* 55g butter
* 1 risotto with porcini and summer truffles
* 15cl dry white wine
* 50cl chicken or vegetable stock
* 3 fresh green asparagus shoots
* 30g powdered Parmesan
* Salt
* Pepper
- Preparation:
FOR THE RISOTTO:
In a deep frying pan, sauté the chopped onion in a drizzle of olive oil and 25g of butter.
Add the risotto rice and cook until translucent and coated in the fat. Deglaze with the white wine then pour over enough stock to just cover the rice. Repeat three or four times.
It shouldn’t take more than 15-16 minutes to cook the rice. Halfway through, add the diced asparagus.
Add the asparagus slices and tips and cook for 2 minutes.
Once the risotto is cooked, stir in 30 g of butter.
Add 30g of powdered Parmesan and adjust the seasoning if necessary.
FOR THE GREEN ASPARAGUS:
Cut the asparagus into three parts.
Make an asparagus brunoise (finely dice them), keeping a few slices apart.
Sauté the asparagus tips in hot oil. Moisten the asparagus tips with the stock and cook them for 5 to 6 minutes, reducing until the stock becomes syrupy.
- Serving:
Serve with the asparagus tips and a drizzle of white truffle-flavoured extra virgin olive oil.
TIP: Never add the Parmesan before the butter