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  • 400g carnaroli rice

  • 1 onion, finely diced

  • 1 clove garlic

  • 1 bay leaf

  • 250g butter

  • 1 bunch white asparagus, sliced into 2cm lengths

  • 150g parmesan cheese

  • 2 tablespoons chopped parsley

  • enough truffle oil to drizzle over the top

  • pinch salt and pepper

  • 1.5 litres vegetable stock


  • 1.

    Slowly melt 3/4 of the butter in a deep, heavy-based pan or pot.

  • 2.

    Add onions and garlic and saute until transparent.

  • 3.

    Add rice and coat with melted butter and lightly toast.

  • 4.

    Slowly add small amounts of vegetable stock, allowing rice to absorb the stock entirely before adding more.

  • 5.

    Stir gently but continuously with a wooden spoon to keep the grains seperate.

  • 6.

    Add bay leaf and asparagus, cook until rice is al dente and the right consistency (creamy).

  • 7.

    Add remaining butter, 100g of parmesan and parsley and stir through.

  • 8.

    Adjust seasoning and serve drizzled with truffle oil and the remaining parmesan.

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