Ingredients
Method
Ingredients
RISOTTO:
- 2 tablespoons olive oil
- 400 g Arborio risotto rice
- 1 shallot, thinly cut
- 5 cloves of garlic, thinly cut
- 5 thyme branches (use the leaves)
- 1 dl white wine
- 1 l chicken broth
- One large handful of thinly shredded parmesan
- 1 tablespoon butter
- Salt and pepper
- Extra virgin olive oil
TOPPING:
- 1 bundle of asparagus cut in 2cm thick pieces
- Herbs for the finish (parsley or chives)
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Method
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1Heat up 2 tablespoons of olive oil in a Le Creuset Shallow Casserole at low heat. Add the shallots and garlic and cook until they’re soft.
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2Add the risotto rice and thyme leaves. Let it cook at medium heat for a couple of minutes.
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3Add the white wine and let the alcohol evaporate. Add the chicken broth slowly, a little at a time, so the rice has time to absorb the wine. Season with salt and pepper. Add a cold lump of butter and the parmesan when the rice is al dente. Turn off the heat, stir it thoroughly, and let it rest.
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4Heat up olive oil in different pan and roast the asparagus pieces for about 2 minutes. Season with salt and pepper.
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5Decorate the risotto with the asparagus, shredded parmesan, and fresh herbs.
