|160 g||parmesan, in approximately 2 cm chunks|
|2||shallots, about 80 g, peeled|
|40 g||olive oil|
|120 g||white wine|
|500 g||arborio risotto rice|
|30 g||butter (optional)|
|1 tsp||fine sea salt|
|Several grinds of pepper|
- Gate the parmesan a few seconds speed 8, tip out and set aside for later.
- Break off and discard the woody ends of the asparagus below the natural snapping point, cut the stems into 2 cm pieces and set aside the tips for later. Add the asparagus stems, shallot and oil to the bowl and chop 7 seconds on speed 5 then cook 3 minutes, at 100ºC on speed 1.
- Add wine then rice and cook 2 minutes, at 100ºC on speed 1.
- Add stock and cook 15 minutes, at 100ºC on reverse speed 1. Taste to check the rice is cooked "al dente"; cook longer 1 or 2 minutes at a time if required. Stir in asparagus tips, salt, pepper, butter if using and parmesan - the heat of the risotto will cook the asparagus tips perfectly. Serve immediately.