Ingredients
- 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
Preparation
- 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.