Asparagus Risotto with Jus de Viande

Ingredients: White Stock 2 cups Rice ¼ cup Onion 1 tbsp. White wine ¼ cup Butter 1 oz. Parmesan 2 tbsp. Flour 1 tsp. Asparagus 5 pieces Jus de Viande 2 tbsp. Olive oil Salt Pepper

Cooking Instructions: Bring a large pot of white stock to a boil over high heat. Cut 3 asparagus heads and the tails on a diagonal. Boil the asparagus in the white stock. Cook the onion and garlic in olive oil in a large skillet over medium heat. Add rice and stir 2-3 minutes. Add the white wine. Cook uncovered, stirring frequently, until liquid is absorbed. Add the asparagus broth to the skillet slowly until rice is tender and the mixture has a creamy consistency (20-25 min.). Add salt and pepper to season. Slice the other 2 asparagus along their length. Parmesan Tuiles: Combine flour and parmesan in a bowl and mix together with fingertips. Heat butter on the bottom of a non-stick pan and lightly cover with a spoonful of the parmesan mixture. Cook over medium heat on one side until cheese bubbles and starts to turn brown. Remove pan from heat and remove tuile with a spatula, it should be pliable. Lay tuile over a large rolling pin to form an arc. Repeat with remaining mixture. Serve the risotto immediately on a warm platter with the jus de viande, place the asparagus tips and tuiles on top.

#monaco #risotto #rice #asparagus