by Chef Kelsey Struppe
Ingredients:
Half an onion, finely chopped 50g (2tbsp) butter 3L good stock, chicken or veg (homemade chicken is ideal) 600g Arborio (Risotto) rice 100g butter, diced 2 cups White Wine 2tlbsp chopped chives 50g Parmesan cheese, grated 2 bunch Asparagus 100g Parmesan shaving (use a peeler) Shaved Fresh truffle or truffle oil
Method:
Bring the stock to a gentle simmer.
Melt the 50g of butter add the onions, soften without colour (8 mins) then add the Arborio rice sauté onions and rice until coated in butter and cook for 5 minutes.
Add the white wine to the rice, and keep stirring until this has evaporated. Then you’re ready to start adding the stock, a ladleful at a time.
Constantly stir the risotto rice whilst adding the stock, the stock should be absorbed before adding the next ladleful. Keep doing this until the rice is Al dente (the best way to test is by putting a small grain of rice in between your two front teeth and biting down is should have a slight crunch but not too much) (the whole process should take about 40 minutes.
When the risotto is at its final stage you can see how the rice has expanded and become very creamy. Your final stage is to add the remaining butter, chive and parmesan. Add salt and pepper, turn off the heat.
Whilst the risotto is resting place your fresh asparagus on a tray with olive oil salt and pepper, place in the oven at 180 C for about 8-10mins
To serve you may need to add one more ladleful of stock until it is a good consistency. Serve with the asparagus, parmesan shavings and fresh truffle on top.
Great served on its own with fresh fish or chicken. See the Italian Dinner Menu below for ideas on how to incorporate this into a dinner party or guest meal onboard.
