1 bunch asparagus, peeled and chopped
1 tablespoon olive oil
3 tablespoons shallot, minced
2 tablespoons garlic, minced
1/2 bay leaf
1 1/4 cups arborio rice
1/2 cup white wine
1 1/2 quarts water, hot
4 tablespoons butter
3 tablespoons parmesan cheese
salt and pepper to taste
1 tablespoon truffle oil
1 tablespoon olive oil
3 tablespoons shallot, minced
2 tablespoons garlic, minced
1/2 bay leaf
1 1/4 cups arborio rice
1/2 cup white wine
1 1/2 quarts water, hot
4 tablespoons butter
3 tablespoons parmesan cheese
salt and pepper to taste
1 tablespoon truffle oil
Preparation
Salt the asparagus skins and reserve for later.
In a heavy saucepan over medium heat sauté, the asparagus in half of the oil for 4 minutes. Season with salt and pepper.
Remove the asparagus and sauté the shallots, garlic and bay leaf with remaining oil until translucent. Add rice and stir until hot to the touch, about 3 minutes.
Deglaze with wine and reduce slightly. Add 1 1/2 quarts of hot water (or asparagus stock) and bring to a simmer, stirring occasionally. Stirring becomes more important as the liquid is absorbed toward the end, you don't want it to stick to the bottom. Once the liquid is reduced by half add the asparagus back in. Check doneness once liquid is mostly absorbed. Add more liquid if needed.
When rice is done, that's a touch past al dente, remove bay leaf and add butter and cheese. Adjust seasoning with salt and pepper. Risotto should be creamy but not gummy. Try not to over cook.
Toss the asparagus skins with flour and fry in 350 degree oil. Once crispy but not overly brown remove from oil, drain and use as garnish.
Drizzle some truffle oil over to finish.
Note: I like to make a quick asparagus stock with the woody sections of the asparagus.
