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Risotto with asparagus and Cepe aroma
2 person(s)
Medium
- 5 berries
- Salt Pepper
- 150 cl water
- 3 shallots
- 1 clove of garlic
- 2 knobs of butter
- 15 cl dry white wine
- 500 g risotto rice
- 4 tbsp. olive oil
- 1 chicken stock cube
- 20 cl double cream
- 250 g parmesan cheese powder
- 5 to 7 drops of Cepe flavouring
- 1 bunch of green or purple asparagus
Preparation:
1. cut the asparagus. Break off the bottom of the asparagus and peel it if necessary. Cut it into small pieces (sections) and keep the tips.
In a saucepan, heat the butter with the olive oil.
Melt the shallots for 5 minutes over low heat.
Pour in the rice and stir until the grains become translucent.
5. heat the water in a pan with the chicken stock.
Pour a ladleful of stock into the rice, stir and repeat until the rice has absorbed all the water.
7. halfway through cooking, add the asparagus tips, parmesan and a knob of butter
8. add the drops of cep flavouring and little by little the white wine.
9. cook the rice over a low heat, stirring constantly, for 20 / 25 minutes.
10. Add the fresh cream and the parmesan powder and continue to stir.
11. Season with salt and pepper.
Enjoy!