Risotto with young goat cheese & white asparagus

How Maurice does it

1. 1

   Peel the white asparagus and lightly fry in a pan with a little butter.

2. 2

   Add a bit of water and simmer gently for about 10 minutes, then remove the asparagus and set aside.

3. 3

   In the same pan, soften the chopped shallot in olive oil.

4. 4

   Sprinkle in the risotto rice and add a piece of butter.

5. 5

   Meanwhile, make stock by simmering the asparagus peels and ends with a stock cube in water.

6. 6

   Keep adding the stock to the rice, one ladle at a time, stirring until absorbed.

7. 7

   Deglaze with a small glass of white wine.

8. 8

   Continue cooking for about 20 minutes, adding stock until the rice is creamy and al dente.

9. 9

   Stir in the goat cheese and add the cooked asparagus.

10. 10

    Plate the risotto, top with extra asparagus, sprinkle with chopped chives and black pepper.