Parmesan & Green Asparagus Risotto with Moët & Chandon Impérial Brut
Did you know that Moët & Chandon champagnes hold the key to a tantalizing tasting experience when paired with the right ingredients prepared in the right way?
The House’s iconic Impérial is a versatile favorite suited to any occasion. The fresh and fruity bouquet brings out the best in your brunch, lunch or dinner –even to elevate small bites or cheese.
This parmesan and green asparagus recipe pairs perfectly with Moët Impérial's fine bubbles and green apple and citrus notes. Expert tip: make sure the asparagus remains slightly crunchy.
- 12 green asparagus
- 100 g Arborio rice
- 30 g parmesan shavings
- 1 litre chicken or veal broth
- 2 fresh onions
- 1 small garlic clove
- small glass dry
- white wine
- 1 tablespoon olive oil
- Freshly ground pepper
- 50 g butter
Rinse and dry the asparagus, cut off the tips and set aside.
Cut the asparagus stems into small dice after removing any stringy parts. Chop the onions and crush the garlic clove. Heat the broth.
In a large pot over low heat, fry the onions in the olive oil. Add the rice so that it grows pearly without colouring.
When the rice is transparent, add the white wine and diced asparagus. Once the wine has been absorbed, add a first ladle of hot broth. Without ever covering it completely, continue to add ladles of hot broth until the rice is nearly cooked, stirring continuously.
Add the asparagus tips and cook until al dente. Taste to check. Add the parmesan shavings and cold butter while stirring. Season with salt and freshly ground pepper, to taste.