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» » RISOTTO GREEN ASPARAGUS FREEZE-DRIED BLACK TRUFFLES & SCALLOPS

RISOTTO GREEN ASPARAGUS FREEZE-DRIED BLACK TRUFFLES & SCALLOPS



RISOTTO GREEN ASPARAGUS FREEZE-DRIED BLACK TRUFFLES & SCALLOPS

Ingredients for 4 persons

 

- 1 bunch of green asparagus

- 300g risotto rice

- 70 g of butter + 1 knob of butter

- 1 onion or 2 shallots

- 15 cl white wine

- 1 Chicken broth

- 100 g of parmesan

- 100 g de parmesan

- 8 g of freeze-dried truffles to infuse half in a little warm water and in two tablespoons of fresh cream (3 or 4 hours) which will be kept for the broth at the end of cooking.

- 20 scallops

 


 


Preparing the RISOTTO

 

Peel the asparagus, cut them into 6 to 7cm sections and set the heads aside. Steam the sections and incorporate the heads, a few minutes before the end of cooking, keep them "Al Dente" and keep them warm.

 

Start the risotto:

 

Melt the butter and sauté the finely chopped shallots or onions.

Add the rice (not rinsed), turn up the heat and add the white wine; leave for a few minutes.

Incorporate the hot broth in several times, adding each time it is absorbed, finish with the truffled infused water and the truffled cream.
 

The rice should be creamy. Add the asparagus, the slices of freeze-dried truffles, then the grated parmesan and the knob of butter.

Pan-fry the scallops and serve hot on a plate and decorate with the asparagus tips and a few slices of truffles.

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