The best cuisine from Provence

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This month

Risotto with Truffenade and Asparagus Tips

4 people

Truffle Olive Oil by Truffieres de Rabasse
Black Truffenade by Truffieres de Rabasse

1 bunch asparagus
Risotto (3.5oz per person)
2 tablespoons (30g) butter
1 large onion, peeled and sliced
½ cup (10 cl) dry white wine
½ liter of Chicken stock
¼ cup (50g) grated Parmesan
Sea salt
Freshly ground pepper

1.Cook the asparagus in the microwave, or sauté just the asparagus tips. Set aside.

2. Melt the butter and add a bit of Olive Oil with Truffle. Add the onion and cook 1-2 minutes.

3. Stir in the rice, deglaze with white wine, and reduce. Add enough chicken stock to cover the rice.

4. Follow the directions on the rice package for cooking. Respect the specified time, since different varieties can require very different times!

5. One minute before the end of cooking, lower the heat and stir in 2-3 tablespoons of Truffenade, the Parmesan, and a dash of Olive Oil with Truffle. Season to taste. Stir well and simmer 1 minute.

6.To serve, mound the risotto and decorate with the asparagus tips. It's nice to bring the pan to table and serve directly from it.

My advice: Don’t mix the asparagus tips into the risotto; they may easily break. Think about variations for other risottos: beef marrow, dried tomato, basil, morels in Truffle Juice .

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Enjoy your meal!