Asparagus Risotto

Technical stages for Asparagus Risotto :

• Prepare all the ingredients.
• Preheat the oven to 220°C.
• Peel the asparagus, trim the ends (about 4 cm).
• Cut the tips, slice the tails.
• Plunge the asparagus tips in 1/2 litres of slightly salted boiling water. Cook for 6 minutes.
• Peel and mince the onion.
• Once cooked, remove the asparagus from the heat and dip them in cold water to stop the cooking process.
• Collect _ litres of cooking water.
• Heat a bit of hazelnut oil in a pan and brown the onion and the minced asparagus tails for 3 minutes. Stir occasionally.
• Add the rice and pearl by constantly stirring for 1 minute.
• Add the white wine and stir until the rice has completely absorbed it.
• Add the water of the asparagus by bit by bit while constantly stirring.
• Wait until the rice absorbs the liquid before adding water once again.
• Proceed that way until all the asparagus stock is used.
• Once the stock is finished, cover and turn off the heat.
• In a non-stick pan, grill the pine nuts in a dry pan. Reserve.
• Meanwhile, proceed as follows to make the parmesan crisps:
• Place a few drops of water in 80 g of parmesan. Impregnate on a pastry sheet covered with non-stick sheet or parchment paper.
• Divide the parmesan in very thin layers in tart rings of 80 mm diameter.
• Sprinkle with a very thin layer of flour.
• Add a few raw pine nuts.
• Remove the rings and bake for 5 to 6 minutes.
• Once browned, remove the crisps from the oven and place them individually in a bombé mold to cool down.
• Meanwhile, cut the asparagus tips lenghtwise in two.
• Nicely place 3_tips per plate.
• Off the heat, add the cream, the rest of parmesan and the grilled pine nuts to the risotto.
• Add 6 sprigs of chopped chives.
• Place the risotto on the plate using a square mold (nonette type).
• Press well and remove from the mold.
• Dress the parmesan crisps nicely and decorate with fresh herbs (parsley, chives...).
• Serve immediately.