Asparagus and wild garlic risotto

SERVES 2

200g Carnaroli rice

150g fresh asparagus, sliced

40g chopped fresh wild garlic

1l hot vegetable stock

10ml olive oil

50g unsalted butter

50g grated Parmesan cheese 20ml white wine

Salt and freshly ground black pepper, to taste

In a casserole or large saucepan, heat the olive oil over medium heat. Once the oil is warm, add the Carnaroli rice to the pan. Stir the rice for about 20 seconds to coat it with the oil

Pour in the white wine and let it evaporate, stirring occasionally.

Begin adding the hot vegetable stock to the rice, a ladleful at a time, stirring continuously.

After about eight minutes of cooking, add the sliced asparagus to the risotto. Continue to cook, until the rice is al dente but not too hard.

Once the rice reaches the desired consistency, remove the casserole from the heat, add the butter and Parmesan and continue to stir continuously until the butter is melted.

Add in the chopped wild garlic and season the risotto with salt and freshly ground black pepper to taste before serving. The risotto should have a wonderfully creamy consistency.

Recipe from Maurilio Molteni, head chef at TOZI Restaurant & Bar

Tomorrow

Tagliolini with fresh asparagus and truffle