Risotto with Two Kinds of Asparagus (White, Green)

Ingredients

• 1 onion
• 50 g butter
• 1 bay leaf
• 1 bundle asparagus
• 1 bundle green asparagus
• 200 ml dry sparkling wine
• 750 ml poultry stock
• 300 g risotto rice
• 2 tbsp lemon juice
• 100 g Parmesan (freshly grated)
• Salt
• black pepper (ground)

Instructions

1. 1.

   Peel and finely dice the onion, then sauté in 30 g butter until translucent. Add the rice and stir to toast. Deglaze with 125 ml sparkling wine, letting it reduce, then add enough stock to just cover the rice and simmer gently, stirring occasionally. Add the bay leaf and continue cooking, gradually adding more stock as it reduces, for a total of about 15-20 minutes. The risotto should be creamy yet the rice still have bite.

2. 2.

   Peel the lower third of the green asparagus and dice finely. Peel the white asparagus completely and dice similarly. Sauté in the remaining butter. Deglaze with the leftover sparkling wine and simmer covered for about 6-8 minutes until al dente. Fold half the Parmesan into the finished risotto, season with salt, pepper, and lemon juice, garnish with Parmesan, and serve immediately.