Green asparagus risotto

Ingredients for 4 servings:

• 200 g risotto, Carnaroli
• 250 g asparagus, green
• 80 g grated Parmesan (Gran Padano)
• 500 ml vegetable stock, approx.
• 2 shallots
• 50 g butter
• 100 ml white wine
• Salt and pepper, from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the asparagus at the rear end and remove any woody parts. Trim the tips and set aside. Finely chop the remaining asparagus and puree it finely using a food processor and a little vegetable stock. Bring the peels and ends to a boil with the vegetable stock and let it simmer for about 10-15 minutes over very low heat. Then strain and leave on the stovetop over very low heat to stay hot. Peel the shallots and dice them very finely. Melt half the butter in a heavy saucepan and sauté the diced onions until translucent. Add the rice and fry until it appears slightly translucent. Deglaze with the wine and add enough vegetable stock to just cover the rice and simmer gently over low heat. From this point on, stir the risotto frequently. When the liquid is almost completely absorbed, add a little more of the hot vegetable asparagus stock. The rice shouldn’t stick to the bottom, but it shouldn’t float either. Constant stirring loosens the stickiness of the rice grains, and the risotto takes on a lovely, creamy consistency. After about 20 minutes, the risotto is almost done; the rice should have a small, firm core. Now stir in the green asparagus puree and the asparagus tips; then simmer for about 2 minutes and remove from the heat. Stir in the remaining cold butter and the grated Parmesan cheese and season with salt and pepper if the stock isn’t spicy enough. Cover and let stand for another 2 minutes. The green asparagus risotto goes well with fine meats such as pink-roasted lamb rump, tender veal chops, or a juicy sirloin steak.