Risotto with summer truffle, porcini and green asparagus

PREPARATION

FOR THE RISOTTO :

In a deep frying pan, sauté the chopped onion in a drizzle of olive oil and 25 g of butter.
Add the PLANTIN 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 30 g 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 PLANTIN white truffle-flavoured extra virgin olive oil.

TIP

Never add the Parmesan before the butter.

Serve with a glass of dry white wine.*

* Alcohol abuse is dangerous for health. To consume with moderation