RISOTTO WITH ASPARAGUS AND BLU'61®
Separately, toast the rice with olive oil and shallots. Once toasted, deglaze with white wine and add the asparagus, previously removed from the bag.
Taking care to keep the rice covered with water or vegetable broth, bring it to the end of cooking . Stir in grana padano cheese and butter.
To completeto the dish, using a dough cutter, form a cylinder with risotto, and affix a quenelles of Blue ‘ 61 that will value the risotto giving it a unique taste.