Organic asparagus risotto with mint and parmigiano

How Maurice does it

1. 1

   Cut the asparagus stalks into small pieces, keeping the tips whole and set aside.

2. 2

   In a pan, heat 1 tbsp olive oil and a knob of butter over medium heat. Sauté the asparagus pieces (not the tips) briefly until just tender, about 3–4 minutes. Season lightly.

3. 3

   Transfer the sautéed asparagus to a tall glass or blender. Add the fresh mint leaves and blend with an immersion blender until smooth. Set the purée aside.

4. 4

   In a separate large pan, heat the remaining olive oil and another knob of butter. Gently sauté the garlic and shallot until soft and translucent, about 2–3 minutes.

5. 5

   Add the risotto rice to the pan and toast for 1–2 minutes, stirring until the grains are well coated.

6. 6

   Pour in the white wine and stir until it has mostly evaporated.

7. 7

   Add warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for about 18–20 minutes, until the rice is al dente and the texture is creamy.

8. 8

   Meanwhile, in the first pan, sauté the reserved asparagus tips in a little butter until tender and slightly browned. Set aside for garnish.

9. 9

   When the risotto is nearly done, stir in the asparagus-mint purée and the grated Parmigiano Reggiano. Mix well and cook for another 2 minutes to heat through.

10. 10

    Taste and adjust seasoning with salt and pepper. If needed, add a splash more broth to loosen.

11. 11

    Serve the risotto in warm bowls, topped with the sautéed asparagus tips and an extra grating of Parmigiano Reggiano.