2.5lchicken stockalternatively use vegetable stock to make the dish vegetarian
2Echalion shallotsfinely chopped
400gArborio or Carnaroli rice
250mldry white wine
50gbutter
2tbspolive oil/rapeseed oil
1lemonjuice only
50gparmesan (or vegetarian alternative)grated
50gparmesan (or vegetarian alternative)shaved with a peeler or mandolin
50gflat leaf parsleyfinely chopped
Instructions
First, heat the stock in a saucepan and keep warm over a low heat.
In a separate large frying pan or wok, heat half of the butter and the oil and add the shallots to the pan. Season with salt and cook the shallots over a low heat until translucent.
Meanwhile, wash the asparagus, trim the woody ends and discard, then slice into approx. 3cm pieces. Set aside.
When the shallots become translucent, add the rice to the pan, increase the heat to medium-high and stir quickly until the onions, butter and rice are combined. This will take between a minute and 90 seconds. Pour the wine into the pan, increase the heat to high and stir until the wine is absorbed.
Next, begin to add the stock to the pan containing the rice, one ladleful at a time, and stir almost continuously until most of the liquid is absorbed. After repeating this process for around 15 minutes, add the asparagus to the pan and continue to gradually stir in the broth for a further 10 minutes, or until the rice is al dente. (Don’t worry if you don’t end up using all of the stock). Taste after five minutes.
As soon as the rice is cooked al dente and a the risotto has good consistency, remove the pan from the heat. Add the rest of the butter, the lemon juice, parsley, the grated parmesan, and a pinch of salt (if needed). Gently fold until all is incorporated, then plate evenly between four bowls.
To finish, scatter the parmesan shavings over each dish, and season with a crack of black pepper.