Risotto with asparagus cream and summer truffle

1. Clean the , asparagus, cut the tails and cook them for about 15 minutes in boiling salted water, then set aside.

2. In a large sauté pan, brown the onion in a drizzle of summer truffle oil, then add the rice until translucent (~20 min.).

3. Add the broth to the rice in small doses until completely absorbed. For more flavor, you can also add our melanosporum truffle juice to your preparation.

4. At the end of cooking, mix the Cream of Asparagus and Summer Truffle with the rice.

5. Serve on the plate. Sprinkle with salted truffle powder and a turn of the pepper mill.

6. Cut the asparagus in half, place the asparagus in the rice then cook for another 5 minutes until the rice is finished cooking.

7. Sprinkle with slices of whole summer truffles and serve the risotto immediately.