500 g green asparagus wash and remove the ends. Peel only the bottom part of the spears and cut them into pieces of 3 cm length.
1/2 l salted water bring to a boil with 1 pinch sugar and cook the spears at low heat for 8 to 10 minutes. Remove the asparagus from the pot and lay onto a sieve to drip off.
2 shallots peel, dice and steam in 2 tbsp. butter at medium temperature constantly stirrng, until glassy. Add 300 g Risotto Rice (Canaroli, Arborio or Vialone) and steam until glassy. Pour in 100 ml Neuburger White Wine and stir constantly, until all alcohol has evaporated.
800 ml veal stock pour a portion onto the rice until it is covered and and cook at low heat for 20 minutes. Stir from time to time and add small portions of the stock, in order to keep the rice covered in liquid all the time. At the end the risotto should have a creamy consistency.
Carefully stir in the asparagus pieces, 2 tbsp. butter, 40 g parmesan chesse, grated as well as 3 stems parsley, chopped and season with salt and pepper, fresh ground
Finally spray 1 tbsp. Asparagus Vinegar onto the risotto in front of the guest!
serves 4
