PREPARATION
STEP 1
For the preparation of the asparagus, cut the tails to remove the fibers that are too tough, then tie the asparagus with an elastic band. Then cook them in boiling salted water for about 10 to 15 minutes to obtain a more or less crunchy asparagus. Rinse them in ice water then set aside.
2ND STEP
Take a sauté pan and brown the garlic and chopped onion in olive oil. Add the rice and roast it in the oil to make it translucent.
STEP 3
Deglaze with white wine and truffle juice (note that you can collect the truffle juice from the jar of truffle peels). Once the wine has been absorbed, gradually add the vegetable broth, stirring continuously until the rice is tender but slightly crunchy.
STEP 4
Add and mix the butter in pieces, the mascarpone and the grated parmesan. Salt or pepper if necessary.
STEP 5
Pour the risotto into a deep plate then add the asparagus cut into sections.
Finally, place the desired quantity of black truffle peels on the preparation.
