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A risotto is basically a simple, down-to-earth dish that can be prepared in many different ways. This particular recipe, however, tastes refined and elegant – and smacks of spring. The mascarpone gives the risotto a creamy texture, while the asparagus adds the necessary bite. The champagne provides a very special sparkling flavour. And the truffle oil adds the perfect finishing touch. This risotto can be served as an accompaniment to a nice piece of meat or as a starter with a little rocket and a piece of bread. Nothing more is required.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Sauté the onion and garlic in the oil. Add the rice, sauté and stir until translucent. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the asparagus after 5 mins. and continue to simmer for approx. 10 mins. Once the rice is just al dente, stir in the mascarpone and parmesan, add the champagne and truffle oil, season. Cover and leave to absorb for approx. 1 min. If desired, drizzle/grate a little truffle on top before serving.
| Tip: | The risotto should always be slightly runny. |
|---|---|
| Tip: | As asparagus usually come in bunches of 500 g or 1 kg, the remaining asparagus can be sautéed in a dash of olive oil the next day, seasoned with fleur de sel and enjoyed as a snack or aperitif. |
| Note: | Leave out the champagne for an alcohol-free risotto. |
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