Easter risotto with asparagus and truffles

For a springtime and original Easter dish, this truffled asparagus risotto by Artisan de la Truffe will find its place on your festive table!

Serves 4
Preparation: 1h
Cooking: 30mn
Rest: none

Ingredients:

• 300g Arborio rice or 1 risotto mix Artisan de la Truffe
• 500g fresh green asparagus
• 1 small onion
• 5cl dry white wine
• 1.5L vegetable stock
• 1 jar of black truffle juice Artisan de la Truffe
• 100g butter
• 50g of double cream
• Extra virgin olive oil with black truffle flavour Artisan de la Truffe
• Salt & pepper
• Shavings of fresh seasonal truffle (optional)

Preparation:

• Prepare the asparagus: cut off the fibrous stalks, peel them, tie them in bundles and cook them in boiling salted water for about 15 minutes so that they remain slightly crunchy. Cool in ice water and set aside.
• In a frying pan, sweat the chopped onion in olive oil. Add the rice and peel it to make it translucent.
• Deglaze with the white wine and truffle juice. Add the stock gradually until the rice is just soft. 
• At the end of the cooking time, mix in the cubed butter and the crème fraîche. Adjust the seasoning.
• In a soup plate, arrange the dish, finishing with a drizzle of truffle olive oil, fresh truffle shavings and the beautiful asparagus heads.
• Enjoy without delay!

Anne-Emmanuelle Thion