Asparagus Risotto

Prepare all the ingredients. Preheat the oven to 220°C.

Peel the asparagus, trim the ends (about 4 cm).

Cut the tips...

...slice the tails.

Plunge the asparagus tips in 1/2 litres of slightly salted boiling water. Cook for 6 minutes.

Peel and mince the onion.

Once cooked, remove the asparagus from the heat and dip them in cold water to stop the cooking process. Collect _ litres of cooking water.

Heat a bit of hazelnut oil in a pan and brown the onion...

...and the minced asparagus tails for 3 minutes. Stir occasionally.

Add the rice and pearl by constantly stirring for 1 minute.

Add the white wine and stir until the rice has completely absorbed it.

Add the water of the asparagus by bit by bit while constantly stirring.

Wait until the rice absorbs the liquid before adding water once again.
Proceed that way until all the asparagus stock is used. Once the stock is finished, cover and turn off the heat.

In a non-stick pan, grill the pine nuts in a dry pan. Reserve.

Meanwhile, proceed as follows to make the parmesan crisps:
Place a few drops of water in 80 g of parmesan.

Impregnate on a pastry sheet covered with non-stick sheet or parchment paper. Divide the parmesan in very thin layer...

...in tart rings of 80 mm diameter.

Sprinkle with a very thin layer of flour. Add a few raw pine nuts.

Remove the rings...

...and bake for 5 to 6 minutes.

Once browned, remove the crisps from the oven...

...gently lift them using a metal spatula...

...and place them individually in a bombé mold to cool down.

Off the heat, add the cream,...

...the rest of parmesan...

...and the grilled pine nuts to the risotto.

Add 6 sprigs of chopped chives.