82. Comté and Asparagus Risotto

Updated at: Thu, 17 Aug 2023 08:46:12 GMT

Step 1

Heat the chicken style stock in a saucepan until hot but not quite boiling. Seperate the tips of the asparagus spears from the other batons. Poach the tips in the stock for 2 minutes, scooping out with a slotted spoon and setting aside. Poach the stem batons for 4 minutes, setting them aside also.

Step 2

Heat the oil in a large heavy based pan, sautéing the shallot and garlic until translucent. Then add the rice and cook for a minute, allowing it to get coated in the olive oil. Deglaze with the white wine.

Step 3

From here, the rice needs to cook for about another 30 minutes, simmering away on medium heat absorbing liquid. Ladle in the hot stock one ladle at a time, when the rice gets thick enough that stirring leaves a trail with the bottom of the pan visible. Add the white pepper at some point too. Boil a kettle so when you’re out of stock, you still have hot liquid you can add. The rice is cooked when it is al dente, but not at all chalky in texture. Remember, risotto should be a texture somewhere between soup and steamed rice, and is meant to be eaten with a spoon.

Step 4

When the rice is cooked, add the asparagus stalks and stir them through, before turning the heat off, and adding the cheese. Stir it all through do the cheese melts into the risotto, give\big a beautiful colour and texture. Taste and add salt if needed, otherwise serve in bowls, garnished with a few asparagus tips.

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