I had white asparagus twice and made a risotto from the green ones today.
The stalks were on the thin side. I only cooked 2/3 of the stalks without the tips in the rice. The others went into a pan with the asparagus tips to brown a bit and get that nutty taste. I had no bottle of white wine on hand so I used some white vermouth and a but of chicken stock for the first round of cooking.
The protein part of the dush beside the cheese and butter were frozen raw prawns.
I defrosted them in a bowl of cold water, skewered them and made a marinate to brush them. I set up my electric grill on the balcony and put them on for 5 min.
Prepare the risotto and put the skewered prawns on the grill.
Recipe for 2
200 g defrosted raw prawns
1 tsp olive oil and sesaning for prawns and chili flakes
125 g caneroli rice
1 large spring onion
2 cloves of garlic
1 tsp butter to saute
3 tbsp Noilly prat + 5 tbsp chicken stock
400 ml chicken stock
400 g green asparagus
60 g pecorino cheese