- 7 oz/ 200 g/ 1 cup ARBORIO RICE (or other medium grain, such as Carnaroli or Vialone, rich in starch)
- 3.5 oz/ 100 g AÇAÍ NATIVE BERRIES PURE UNSWEETENED (1 sachet)
- 1 tablespoon OLIVE OIL
- 5.3 oz/ 150 g GREEN ASPARAGUS (approx 9 units)
- ½ ONION
- 1 GARLIC CLOVE
- 1 tablespoon GREEN ONION/ CHIVES
- 125 ml/ ½ cup DRY WHITE WINE
- 500 ml/ 4 cups VEGETABLE BROTH
- 2 tablespoon cold UNSALTED BUTTER
- 1.4 oz/ 40g PARMESAN CHEESE
- 6.4 oz/ 180 g PARMESAN CHEESE (Parmesan baskets)
Grate the parmesan and cover a non-stick frying pan without leaving holes and without forming a thick layer. Heat over medium heat and when completely melted, allow to cool. Place on a facing cup to cool to the desired size and shape.
Remove the Native Berries Unsweetened from the freezer 20 minutes before preparation. Heat the vegetable broth and keep over medium heat during preparation (must be warm when added to rice). Break the end of the asparagus and remove the small leaves with a peeler. Cut in 1cm pieces keeping the tip whole for decoration later. Add the olive oil in a pan and sauté the asparagus with a pinch of salt. Remove the asparagus and reserve
In the same pan, braise the onion in 1/2 of the butter until clear and tender. Add the chopped garlic, and wine and reduce (evaporate the alcohol). Add the rice and stir well until it warms up and then add a ladle of hot broth. Stir well and cook over medium/ high heat
Put a pinch of salt and black pepper. When the liquid reduces, add another warm broth ladle and keep stirring well. Repeat this process until the rice is nearly cooked. Add the açaí and the asparagus slices and stir gently. While rice is al dente (cooked but still crunchy in the mouth), remove from the heat and add the grated parmesan, the chopped chives and the butter. Stir well to give creaminess. Serve on the parmesan basket and decorate with the tips of asparagus and chives leaves.
Use only the amount of broth that is sufficient to reach the cooking point of the rice (if left over, stored for further preparation). Be careful of the amount of salt because the parmesan added at the end is already salty. Place the risotto in the Parmesan basket at the last minute so it will remain crisp when served.
If you want to add shrimp to the recipe, brown it quickly in a frying pan and add to the end along with the asparagus tips.