Not only is risotto satisfying and delicious, it is a great vehicle for whatever fresh vegetables are in season. It needs plenty of stirring, but still takes only minutes to become perfectly cooked and creamy. A little truffle oil is a luxurious finishing touch for this risotto with fresh asparagus.
2 tablespoons extra virgin olive oil
1 red onion, chopped
3 cloves garlic, chopped
1 2/3 cups (360 g) risotto rice
1 cup (250 ml) dry white wine
about 3 cups (750 ml) boiling vegetable stock
300 g asparagus, cut into small pieces
1 teaspoon truffle oil
1/3 cup (35 g) freshly grated parmesan
20 g softened butter, divided into 4 portions
2–3 tablespoons snipped fresh chives
salt and pepper
Heat the oil in a heavy-based pan and lightly sauté the onion and garlic for 2–3 minutes or until softened.
Add the rice and cook over a moderately high heat for 1–2 minutes, stirring, until the rice is lightly toasted and golden brown in places.
Pour in the wine and stir until the rice has absorbed it. Add a small amount of stock and stir until it is absorbed.
Continue gradually adding the stock, letting each amount be absorbed before adding the next, stirring frequently.
When the rice is almost al dente (after about 15 minutes), stir in the asparagus. Cook for a further 5 minutes or until the asparagus is tender and the rice is completely cooked.
Continue adding stock during this time. The finished risotto should have a slightly soupy, almost creamy texture.
Remove from the heat. Season with salt and pepper to taste, and stir in the truffle oil and grated parmesan.
Spoon into warmed serving bowls, top each serving with a portion of butter and a sprinkling of chives, and serve.
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