Risotto with asparagus

Ingredients

For 4 servings

• •240 g 240 g Rice Arborio
• •700 g 700 g Green asparagus(s)
• •1 1 Onion(s)
• •1 l 1 l Vegetable bud
• •6 cl 6 cl Dry white wine
• •1 c. à soupe 1 tbsp Oil
• •15 g 15 g Margarine
• •Pepper

Method

1. 1.Preheating and preparation of broth
2. 2.Start the recipe by heating a litre of vegetable broth in a saucepan over low heat, so that it stays warm throughout the preparation of risotto. This step is essential because the hot broth is more easily incorporated with rice.
3. 3.Preparation of ingredients
4. 4.Rinse the green asparagus carefully and remove the hard part of the stem. Then cut the asparagus into 2 to 3 cm sections. Peel the onion and mince it finely, to ensure a homogeneous cooking and a better integration of flavors in the risotto.
5. 5.Cooking asparagus
6. 6.Immerse the sections of asparagus in the hot broth for 5 minutes to soften them slightly. Drain them with a skimmer, then place them on a plate. Keep the broth warm on fire for the rest of the recipe.
7. 7.Cooking rice and aromatics
8. 8.Pour a tablespoon of oil and margarine into a large hopper. Sweat the chopped onion over medium heat without allowing it to colour, then pour dry Arborio rice. Stir continuously for 2 to 3 minutes, until the grains become translucent.
9. 9.Deglaze and incorporate white wine
10. 10.Add the dry white wine as soon as the rice is pearled. Let it evaporate over low heat while mixing so that the rice grains immerse with all the aromas and the alcohol has time to disappear.
11. 11.Main cooking and addition of broth
12. 12.Start pouring hot broth, ladle after ladle, on rice. Move frequently and wait until each layer is absorbed before adding a new one. Continue for 18 to 20 minutes, until the rice is creamy and tender, but still slightly firm.
13. 13.Finishing and adding asparagus
14. 14.When the risotto reaches the desired texture, incorporate the precooked asparagus. Mix gently, pepper to your taste and cook for another 2 minutes to warm the vegetables and bind all the perfumes.
15. 15.Mantecare and rest
16. 16.At the very end of the preparation, add a generous piece of butter and, if desired, grated Parmesan. Mix well, cover, then let the risotto stand out of the fire for 2 minutes so that the texture becomes even more creamy.
17. 17.Service
18. 18.Serve the risotto well hot in hollow plates, possibly decorating a few tips of asparagus or a touch of grated Parmesan. Enjoy without delay to fully enjoy the hustle and bustle and Italian flavours.