Asparagus & Beaufort Risotto

Serves: 4 people

Ingredients

For the pesto:

• ½ bunch of basil
• 10 g pistachios
• 20 g Beaufort cheese (or similar firm alpine cheese)
• Olive oil
• Salt, pepper

For the risotto:

• 250 g arborio rice (or carnaroli)
• 1 onion
• 15 cl dry white wine
• 1 litre vegetable stock (or chicken stock)
• 40 g mascarpone
• 40 g grated Parmesan
• ⅓ cube of vegetable stock (optional)
• Salt, pepper

For the asparagus:

• 1 bunch of green asparagus
• 1 fillet of smoked trout (or smoked salmon)
• 40 g Beaufort cheese, diced

Method

1. Prepare the pesto: Mix all the pesto ingredients together (basil, pistachios, Beaufort, olive oil, salt and pepper) until you obtain a smooth paste. Set aside.
2. Prepare the asparagus: Peel the asparagus and cut off the tough ends. Cut the spears into 4 cm pieces (keep the tips separate). Blanch them in boiling salted water for about 5 minutes until al dente, then drain and set aside.
3. Make the risotto base: In a large casserole or heavy pan, heat a little olive oil. Add the finely chopped onion and cook gently until translucent. Add the rice and stir for 1–2 minutes until the grains are lightly toasted.
4. Deglaze and cook: Pour in the white wine and let it reduce. Add the hot stock ladle by ladle, stirring constantly. Allow each ladleful to be almost fully absorbed before adding the next. Cook for about 18 minutes until the rice is creamy but still has a slight bite.
5. Finish the risotto: Once the rice is cooked, remove from the heat. Stir in the mascarpone, grated Parmesan, diced Beaufort, and the blanched asparagus pieces (add the tips at the very end so they stay bright). Adjust seasoning with salt and pepper.
6. Add the final touches: Stir in the pesto to taste, along with the smoked trout cut into small pieces. Let the risotto rest for about 2 minutes off the heat.
7. Serve: Spoon the risotto into warm bowls. Garnish with extra asparagus tips, a few shavings of Beaufort, and a drizzle of pesto if desired.

Our tips:

• When asparagus is out of season, use green beans or peas instead.
• For a vegetarian version, omit the smoked trout and use vegetable stock.
• Serve the risotto with extra asparagus tips and pesto on the side for guests to add as they like.