Asparagus risotto

Step 1

Place the peeled shallots in the Digicook bowl, mix 35 sec / speed 6. Scrape the sides of the bowl with a spatula. Add a drizzle of olive oil and sauté for 3 min / 120°C / speed 1.

Step 2

Ajoutez un filet d'huile d'olive dans le bol du Digicook. Fermez le couvercle sans le bouchon mesureur et programmez en mode reverse : 120°C / vitesse 1 / 4 minutes

Step 3

Add the rice and simmer for 1 min / 120°C / speed 1. Add the wine and cook for 2 min / 100°C / speed 1.

Step 4

Pendant ce temps, épluchez les asperges sur la moitié de leur longueur et coupez-les en tronçons de 2 cm environ.

Step 5

Pour in the vegetable stock, the peeled asparagus cut into 2 cm pieces (except the heads!) and 150g of water per person. Add the steaming tray and place the asparagus heads on it. Cook for 12 min / 100°C / speed 1.

Step 6

Transfer the contents of the bowl to a container, add the Parmesan cheese, salt, pepper, (optional: a dash of cream), mix well.

Step 7

Serve the risotto on plates, add the asparagus heads cut in half on top for decoration, a drizzle of olive oil, (optional: add a tiny pinch of chilli pepper for decoration) and salt, pepper.