Bianchetto Truffle and Asparagus Risotto combines the distinctive aroma of Bianchetto truffle with the wild flavor of asparagus.
First take care of the asparagus. Remove the tough, woody end parts. Cut them into 2-3 cm pieces and wash them in cold water. Cook the asparagus for a few minutes, they should remain crispy, in a saucepan with extra virgin olive oil and a clove of garlic. The asparagus stalks you have discarded can be added to the vegetable stock to add more flavor to the risotto.
Next, brown the chopped onion with oil. When the onion starts to brown, add the rice and toast it over a high flame. Season the rice with salt and add the white wine and let it evaporate. Lower the flame and add vegetable broth a little at a time. When the rice is almost ready, add the asparagus.
When cooked, whisk the rice with the asparagus, butter, and grated Parmesan cheese.
Serve on flat plates sprinkling with fresh white truffle (which we would have cleaned previously) using thetruffle slicer provided.
The risotto, has a creamy texture obtained from the slow cooking of the rice in broth, enriched by the unmistakable fragrance of the thin slices of white truffle.
The visual appearance is enriched by the vibrant green hue of the asparagus, which contributes together with the white truffle to enhance all the flavors and aromas of the undergrowth.
