Wild Asparagus Risotto with Beef Jus

Credit: Didier Loire

Wild asparagus is a Mother Nature treasure. Their scientific name goes by Asparagus Officinalis . It grows exclusively in nature and gives a real upgrade to your dishes.

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Step 1: Risotto

Bring the light chicken stock to a boil without reducing it.

Peel the white onions, finely mince, and sweat without browning in a saucepan with 1 3/4 ounces (50 g) of butter.

Add the rice and stir for 3 minutes with a wooden spoon until translucent. Add the white wine and let completely evaporate, stirring continuously.

Cover with the boiling stock, and simmer gently, stirring continuously. When the rice has absorbed all of the liquid, cover once more with light stock.

Repeat five or six times. After 18 minutes, the rice should be cooked.

Add 1 1/2 cups (40 cl) of butter, 3 1/2 tablespoons (5 cl) of olive oil, and the grated Parmesan, stirring constantly.

Step 2: Wild Asparagus

Cut off the ends of the asparagus, and braise in some olive oil.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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