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  • 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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Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Risotto with White Asparagus, Parmesan and Truffle Oil.


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