• 500 ggreen asparagus
• 1,2 lhot vegetable stock
• 50 gbutter
• 1 pieceshallot, finely chopped
• 320 gArborio or Carnaroli risotto rice
• 80 ggrated Parmigiano Reggiano PDO
• 200 gstracciatella or burrata filling
• 1 to tastesalt and freshly ground black pepper

Préparation

1. 1Snap and discard the woody ends of the asparagus. Cut the stalks into pieces and set the tips aside.
2. 2Pour the broth into a saucepan and keep it at a gentle simmer throughout the preparation.
3. 3Plunge the asparagus tips into the broth for 2 minutes, then remove and set them aside.
4. 4Melt the butter in a large saucepan. Add the shallot and sauté over medium heat until soft and translucent.
5. 5Add the rice and toast it for 2 minutes, stirring constantly. Pour in a ladle of broth and cook over medium heat, stirring often. Add the next ladle once the previous one is almost absorbed.
6. 6After about 8 minutes, add the asparagus stalk pieces. Continue cooking for 8 to 10 minutes, still adding the broth gradually, until the rice is al dente.
7. 7Remove from the heat. Stir in the Parmigiano Reggiano and three-quarters of the stracciatella. Adjust the seasoning and let rest for 2 minutes.
8. 8Serve immediately, garnished with the asparagus tips and the remaining stracciatella.