INGREDIENTS
2 tbsp olive oil
1 onion, finely chopped
300g arborio rice
1 glass white wine
1.5 litres chicken or vegetable stock
2 bunches fresh seasonal asparagus, blanched
60g parmesan cheese, grated
40g butter
Tasman Sea Salt
METHOD
Heat stock in a saucepan so that it is very gently simmering.
Meanwhile, heat a good glug of olive oil in a wide bottomed pan, add the chopped onion and fry until it is soft.
Add the Arborio rice to the pan and fry for a minute or two, before adding a glass of white wine and cooking until the wine has evaporated. Continue to cook the rice, adding the stock one ladleful at a time, waiting for the liquid to evaporate between each addition. Keep stirring as you go, as this is what gives a risotto its wonderful creamy texture.
When you have about half the stock left add 3 or 4 chopped asparagus to the stock and, using a potato masher or fork, mash it into the stock. Continue adding ladleful’s of the asparagus stock until the rice is al dente.
Stir the chopped asparagus pieces through the rice, reserving a few asparagus tips to garnish, and cook for another minute or two.
Stir through the grated parmesan, butter and some Tasman Sea Salt. Cover and leave to rest for a minute or two before serving with more asparagus tips as garnish.