Asparagus and Taleggio Risotto
Serves 4
Method:
Melt 30g butter in a saucepan, soften the finely chopped onion and celery then stir in the rice. When it has absorbed the butter add the wine and boil hard to evaporate the alcohol then add enough hot stock to cover. Put half the herbs in the pan without cutting them. Stir and cook, adding stock as necessary, for 25-35minutes then season to taste. Meanwhile coarsely chop the nuts and finely chop the rest of the herbs. Trim the asparagus. Season and sear the asparagus on the griddle. Take the crust off the Taleggio then cut the cheese into small pieces and add it to the risotto just before serving. Remove from the heat and top with the asparagus, nuts and herbs. To serve put a spoonful in a large bowl, sprinkle with Parmesan. Garnish with chervil.
