A delicious recipe for the asparagus season:
Peel the bottom third of the asparagus spears and blanch in boiling hot salted water with a pinch of sugar for 3-4 minutes. Remove and drain well. Put the stock aside. Rinse the morels, cut the asparagus spears into thirds.
Finely dice the shallots, sauté in butter, add the risotto rice and sauté as well (the long-grain rice should become translucent, but not take on color). Then extinguish with white wine, gradually add a little asparagus stock (about 250 ml in total).
The long grain rice should always be covered with liquid and simmer on low heat for 15 min, stirring continuously. Add the asparagus segments and morels to the long-grain rice form, simmer on low heat for 5 min. Now remove the saucepan from the heat, stir in 25 g of butter and Parmesan, season with salt and pepper.
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