John Myers
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Risotto with Asparagus Like in Piedmont
The perfect risotto with asparagus like in piedmont recipe with a picture and simple step-by-step instructions.
For the risotto
- 1 tbsp Butter
- 3 Pc. Fresh marrow bone
- 1 Pc. Chopped onion
- 2 Pc. Garlic clove chopped
- 400 g Vialone rice
- 2 dl White wine dry
- 6 dl Asparagus stock
- 4 dl Own beef bouillon
For the asparagus
- 1 tbsp Extra virgin olive oil
- 1 Pc Chopped onion
- 2 Pc Garlic clove chopped
- 10 Pc Asparagus green fresh
- 150 g Peas Tk
- 150 g Fresh chives and thyme
- Salt and pepper-sugar
Also :
- 1 tbsp Butter
- 20 g Freshly grated Parmesan
- 4 tsp Summer truffle chopped
- 1 tbsp Truffle oil
- 0,5 Pc Tomato
Preparations:
Cooking risotto:
- Heat the butter in a saucepan and briefly toss the marrow bone cubes in it, add the onions and garlic, sauté. Add rice and cook until translucent, deglaze with white wine, reduce. Pour in the asparagus stock, stirring gently until the liquid is used up. Then repeat until the rice is cooked al dente. If the asparagus stock is not enough, continue with the bouillon. Set aside about 0.5 dl asparagus stock for the asparagus.
Cook the asparagus:
- Let the oil get hot in a frying pan, add the asparagus and fry. Fry the onions and garlic briefly, deglaze with 1-2 tbsp stock. Season with salt, pepper and a pinch of sugar, simmer for about 10 minutes. Add the peas and herbs and simmer for another 5 minutes.
Complete :
- If necessary risotto some liquid or white wine (I prefer to finish with white wine last) risotto should be served creamy. Add the butter, grated cheese and truffles, stir everything together, arrange on a preheated plate with asparagus and peas, garnish quickly and serve.
- The truffles are a Christmas present I cut them into slices and put them in olive oil as shown in picture I finely chopped 2 teaspoons of these truffles and mixed them with 2 teaspoons from the glass in picture 2 (truffles 40% mushrooms 50% + 10% oil)
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