Green Risotto with Purple and Wild Asparagus
- 7 ounces Italian Arborio rice (200 g)
- 2 ounces white onions (60 g)
- 1/2 cup dry white wine (10 cl)
- 1 quart light chicken stock (90 cl)
- 2 ounces Parmigiano Reggiano, grated (60 g)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
- 3 1/2 ounces butter (100 g)
- fleur de sel
- 3 1/2 tablespoons whipped cream (5 cl)
- 1/2 cup veal jus (10 cl)
- 4 parmesan shavings
Step 1: Watercress Purée
Boil the spinach and watercress in heavily salted water.
Cool quickly in ice water to set the green color, then mix in a blender and strain through a tamis. Set the purée aside.
Step 2: Risotto
Bring the chicken stock to a boil without reducing it.
Peel and mince the white onions.
Soften the onion without browning with 1 3/4 ounces (50 g) butter in a saucepan. Be sure to stir the risotto constantly as it cooks with a wooden spoon or spatula.
Add the rice and stir for 3 minutes until it becomes translucent, then add the white wine and let evaporate completely.
Cover with the hot stock and simmer. When the rice has absorbed all of the liquid, cover with stock again. Repeat five or six times.
When the rice is halfway cooked, add the minced asparagus, prepared below.
After 18 minutes, the rice should be done. At this point, add 1 1/2 ounces (40 g) butter, the olive oil, the whipped cream, the watercress purée and the grated parmesan, stirring constantly.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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