Wild Garlic and Asparagus Risotto

Summary

Ingredients

• 200 g rice (risotto rice)
• 200 g asparaus pieces (broken asparaus with tips)
• 500 ml water
• 2 bunch wild garlic
• 4 shallot (s)
• 500 ml water (asparagus stock)
• 350 ml broth vegetable broth or other broth
• 250 ml white wine, dry (white or Grauburgunder or Riesling)
• 4 tablespoon olive oil
• 100 g parmesan, rated
• 1 piece (s) butter
• 1 pinch (s) salt or instant stock (large )
• 1 pinch (s) sugar
• 1 dash lemon juice
• pepper

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Instructions

1. Peel the asparagus pieces very well and cut into pieces approx. 1 cm wide. Leave the asparagus tips a little longer. Add 500 ml of water with the butter, sugar, salt (or instant stock) and lemon juice and add the peeled asparagus while it is still cold. It is important that the water contains a little more salt than if only pure asparagus were cooked.
2. Bring to the boil and simmer. The required broth should be prepared at the same time. This results from the main course and the respective recipe (see below).
3. If the risotto itself becomes the main course, then you can make a good vegetable broth or use the appropriate instant powder. All quantities are increased by 50%!
4. Cut the shallots into cubes the size of a grain of rice and the wild garlic into fine, short strips. Slowly heat the olive oil in a sufficiently large saucepan. Add the diced shallots and sauté lightly.
5. Then add the risotto rice and cook until translucent. Now first add the boiling asparagus broth in portions (= approx. 100 ml each) with a ladle. Stir constantly with a risotto spoon (= wooden spoon with the hole in the middle). Nothing should burn or become too dry. A slightly creamy consistency should prompt the next addition of liquid.
6. Anyone who thinks they can leave the stove now will be angry in a few minutes. Whenever the liquid has almost been absorbed, add a little more. After there is just enough water in the asparagus, switch to the broth of the main course or switch to the vegetable broth. Also add corresponding amounts of this to the rice two to three times.
7. When this broth is almost used up, the asparagus, which has meanwhile been almost cooked, including the remaining broth and the finely chopped wild garlic are added. And always: stir, stir, stir. Finally, the slow addition of the wine and all of the Parmesan takes place. Now season to taste and think of the pepper if necessary. It must be a creamy mass.
8. This risotto goes well with In spring, it goes very well with a cured and smoked veal tongue (very strong broth!), a fresh venison ragout from Maibock, beef roe or fresh meat, a roasted corn plaice or a fillet of lamb. Depending on the selection, the appropriate broth should be chosen. The respective broths and the wine are the link between the main course and the side dish. For this reason, it is also important that you really have enough of it available overall.
9. Aesthetes later add the asparagus tips to the cooking water and use them to decorate the risotto.

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