Asparagus Risotto with Jus de Viande

Ingredients

• •White Stock 2 cups
• •Rice ¼ cup
• •Onion 1 tbsp.
• •White wine ¼ cup
• •Butter 1 oz.
• •Parmesan 2 tbsp.
• •Flour 1 tsp.
• •Asparagus 5 pieces
• •Jus de Viande 2 tbsp.
• •Olive oil
• •Salt
• •Pepper

Directions

1. 1Bring a large pot of white stock to a boil over high heat.
2. 2Cut 3 asparagus heads and the tails on a diagonal.
3. 3Boil the asparagus in the white stock.
4. 4Cook the onion and garlic in olive oil in a large skillet over medium heat.
5. 5Add rice and stir 2-3 minutes.
6. 6Add the white wine.
7. 7Cook uncovered, stirring frequently, until liquid is absorbed.
8. 8Add the asparagus broth to the skillet slowly until rice is tender and the mixture has a creamy consistency (20-25 min.).
9. 9Add salt and pepper to season.
10. 10Slice the other 2 asparagus along their length.
11. 11Parmesan Tuiles:
12. 12Combine flour and parmesan in a bowl and mix together with fingertips.
13. 13Heat butter on the bottom of a non-stick pan and lightly cover with a spoonful of the parmesan mixture.
14. 14Cook over medium heat on one side until cheese bubbles and starts to turn brown.
15. 15Remove pan from heat and remove tuile with a spatula, it should be pliable.
16. 16Lay tuile over a large rolling pin to form an arc.
17. 17Repeat with remaining mixture.
18. 18Serving:
19. 19Serve the risotto immediately on a warm platter with the jus de viande, place the asparagus tips and tuiles on top.