Asparagus Risotto

For a risotto you need to prepare all the ingredients properly at the beginning, before the stirring starts: So at the beginning, remove the peel from the asparagus spears in detail, cut the lower ends tips small, quarter the spears lengthwise and cut pieces about 4 cm long. Cut and peel the asparagus, add about 0.3 l of water, season with salt and simmer for about 10 minutes to make asparagus stock. Chop the shallots into fine pieces, cut the sorrel leaves (without the stems) into tender strips.

Steam the asparagus sections and tips in a large diameter saucepan for 5 min. Then take them out and set them aside. In the same oil, sauté the shallot pieces until translucent, stir in the long-grain rice, and sauté both together for 2 more minutes, stirring throughout.

From now on, proceed step by step like this: always pour 0.1 l of liquid and stir on medium heat until the long grain rice has absorbed the liquid, then pour liquid repeatedly – in our risotto first the asparagus stock drained through a sieve, then the chicken stock. When all the liquid is used up, the risotto should be cooked and the long grain rice still a little bit al dente. Then fold in the Parmesan cheese, add the crème fraîche, stir the whole thing well and finish it off with a little more water.

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