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Truffle and asparagus risotto

Préparation - 45 minutes

Ingrédients

Serves 4

  • 400 g (1 package) Favuzzi truffle risotto
  • White wine in sufficient quantity, or according to instructions on the risotto package
  • Chicken stock in sufficient quantity, or according to instructions on the risotto package
  • 1 bunch asparagus, cut into 3 pieces each
  • 1 shallot, finely sliced
  • 15 mL (1 tablespoon) chopped parsley
  • 50 g parmesan shavings
  • 25 g grated parmesan
  • A few drops of Favuzzi balsamic cream
  • A bit of Favuzzi truffle oil

Préparation

  1. In a pot, brown the shallot slightly, then add risotto rice and cook according to package instructions, with chicken stock and white wine.
  2. In the meantime, blanch the asparagus for 2 minutes in boiling salted water.
  3. When the risotto is cooked, add the chopped parsley, the grated parmesan and the asparagus.
  4. Mix well and served garnished with parmesan shavings and a drizzle of truffle oil.