Wild Asparagus Risotto Recipe

Ingredients to make Wild Asparagus Risotto:

Contents

Before getting down to work, we leave all the ingredients ready to make sure that we are not missing anything.
Now that we have everything ready, we take the asparagus and remove the hard parts, we reserve the yolks.
We take a casserole and put enough water to heat with a pinch of salt. When it boils, add the asparagus and cook them for 10 minutes.
After the time has elapsed, we remove the asparagus, drain them and chop them as shown in the photograph.
Apart, we heat the vegetable broth. Meanwhile, we take a frying pan, heat 15 grams of butter and fry the asparagus yolks over low heat. Cook for 5 minutes, stirring occasionally. Then, we remove them and reserve.
We take a casserole and melt 25 grams of butter with the olive oil. Once hot, add the onion and sauté for 5 minutes over low heat, stirring with a wooden spoon.
Add the rice and the shallot and fry, stirring constantly, until the rice grains have completely soaked in the butter.
When ready, add the chopped asparagus and stir. Immediately afterwards, we add a ladle of hot vegetable broth and continue stirring until the rice has absorbed it.
Cooking the asparagus risotto will take approximately 18 to 20 minutes. Once cooked, add the remaining butter and stir to integrate.
Heat the asparagus yolks and serve the risotto sprinkling Parmesan cheese to taste and decorating with the yolks.