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NADINE BATAILLE

RISOTTO GREEN ASPARAGUS AND BLACK TRUFFLE DESYDRATEES OR WHITE SUMMER

Ingredients

_100 g half-salted butter

_1 bunch of green Asparagus

_300g of rizotto rice

_50 g of butter + 1 knob of butter

_1 onion or 2 shallots

_15 cl white wine

_1 chicken broth

_100 g of Parmesan cheese

_5g dehydrated truffles to swell in lukewarm water (3 or 4 h) that will be kept for the broth.

Or 40 to 50gr of white summer truffles sliced ​​in thick enough to incorporate at the end of cooking

(5 minutes before) 


Preparation of RISOTTO

Peel the asparagus, cut into sections of 6 to 7cm and put the heads aside.

Steam sections and incorporate the heads, a few minutes before the end of cooking, keep them "Al Dente"

and book them warm.

To trade the rice:

Melt the butter and sweat the shallots or finely chopped onions.

Add the rice (not rinsed), stir and heat, add the white wine; leave a few minutes.

Stir in the hot broth several times each time it is absorbed. The rice should be creamy.

Add asparagus and slices of dehydrated truffles or slices (white summer truffles), then grated

parmesan cheese and butter. Serve hot on a plate and decorate with the asparagus tips.