Risotto is a labour of love. Add the stock slowly. It’s worth it.
- 500 ml of fresh vegetable stock ( I bought mine from the farmers market)
- 175 gram of risotto rice
- 100 ml dry white wine
- 1 shallot finely diced
- 125 grams of seasonal asparagus tips, chopped
- 50 grams petite pois
- Small handful of grated parmesan cheese
- 15 grams of butter
Heat the olive oil and gently fry the shallots (not browned), add the rice and coat with the olive oil mixture.
Add the white wine, allow it to boil for a couple of minutes to remove any acidic taste. Continuously coat the rice into the wine and olive oil mixture.
Now start to add the stock, 100 ml at a time. Allow 3 -4 minutes before adding the next 100 ml. Add the peas and the asparagus tips just before the last 100 ml of stock. Cook for 4-6 minutes, until the rice is tender.
Remove from the heat, add the parmesan cheese and butter on top and wait for it to melt , then gently fold it in. Taste. You can add more cheese or butter, but not too much, it should be delicate, it’s a spring risotto after all.