Spring Risotto with Green Asparagus

Peel and chop the shallot. Wash, dry, and finely chop the chives. Bring the broth cube to a boil in 1 liter of water and let it simmer throughout the preparation.

Rinse and then immerse the green asparagus in a large pot filled with boiling salted water and let them cook for about 7 minutes. Immerse them in a bowl filled with ice water to maintain their color. Drain them and then cut them into small pieces.

Grate the desired amount of parmesan (it's always better than using pre-grated parmesan). Sauté the shallot in a pot with butter. Pour the rice into a fine strainer to rinse it under cold running water. Add the rice to the pot with the shallot, and let the grains become almost translucent and pearly, stirring. (About 3 minutes)

Immediately pour the dry white wine into the rice along with a first quantity of broth (about 1/5 of the total volume of the broth). Let it simmer until the rice absorbs it. Repeat the process with the broth each time the rice has almost absorbed everything, ideally four more times (making sure to stay close to the pot to stir very regularly). This takes about 20 to 25 minutes.

When the broth is absorbed, stir in the cream, half of the Parmesan, the asparagus (reserve a few tips), and the chives into the rice, continuing to mix well. Cover off the heat for 2 minutes (so the rice becomes even creamier).

To finish, serve the risotto in deep plates or bowls, sprinkle with the remaining Parmesan and reserved asparagus tips, and serve immediately. ENJOY YOUR MEAL!