Asparagus Risotto with Black Truffle Coulis RecipeOrigin: Monaco Period: Traditional |
Ingredients
2l pale vegetable stock
Asparagus Risotto with Black Truffle Coulis Preparation:Method:Add the white stock to a large pan and bring to a boil over high heat. Meanwhile, take 12 of the asparagus spears and slice off the heads at a diagonal. Now slice the stalks, also at a diagonal, so that the pieces are the same size as the heads. Add the asparagus pieces to the white stock. Heat olive oil in a pan and use to fry the onion and garlic in a deep-sided frying pan (or skillet) over medium heat for about 3 minutes. Add the rice and fry for about 3 minutes, or until just translucent. Now stir-in the white wine and cook, uncovered, until all the liquid has been absorbed (make certain you stir very frequently to prevent scorching). Add the white stock to the rice a cup at a time, each time cooking until the liquid has been absorbed before adding more (make certain you add the all the sliced asparagus to the rice). Continue cooking in this way until the rice is tender and the mixture has a creamy consistency (this will take about 25 minutes). Season with salt and black pepper. Slice the remaining asparagus spears in half lengthways. Divide the risotto between four plates and drizzle with 2 tbsp of the black truffle coulis for each place before garnishing with the Parmesan Tuiles and the split asparagus. |
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