

White Wine Risotto with Asparagus, Mascarpone and Parmesan
Create this gourmand risotto using a white wine reduction, parmesan and mascarpone for a memorable dish.
- 0:40 TIME
- 10 Portions
INGREDIENTS
500g Arborio rice
50g shallots
2 garlic cloves
40g butter
1.5L water
40ml CHEF® Vegetable Liquid Concentrate
40g CHEF® White Wine Reduction paste
250g green asparagus, chopped
100g parmesan cheese
100g mascarpone
Garnish
100g pickled onions
30ml parsley oil
20g chives, finely cut
METHOD
Prep time:20 minutes. Cooking time:20 minutes.
- Sauté the shallots and garlic in the butter until they are clear in colour.
- Bring the water to boil, with the CHEF White Wine Paste and CHEF Vegetable Liquid Concentrate.
- Add the liquid a little at a time, and then cook the risotto slowly until the liquid is absorbed.
- Cut and blanch the asparagus al dente and add into the risotto. Keep some aside to garnish.
- Next, add the Parmesan and mascarpone.
- To finish the risotto, adjust the texture with more water and season with CHEF Vegetable Liquid Concentrate and CHEF White Wine Paste, if needed.
- Plate the risotto and garnish with the remaining asparagus, pickled onions, parsley oil and finely cut chives.
CHEF'S TIP
Risotto can also be with seafood and mushrooms.
Products used in the recipe

A rich and flavourful concentrate with onion and parsley for an authentic vegetable taste. Ideal for adding a depth of flavour to soups and vegetable based dishes. CHEF Liquid Concentrates are versatile and dissolve instantly. In a rich liquid form, you can add them drop by drop to a dish until you get the precise flavour you want.

CHEF® White Wine Reduction Paste 450g
CHEF® Signature White Wine Reduction adds a balanced taste of white wine, shallots and acidity to enhance the flavours of your dish. Innovate your menu with this easy to use, classic white wine reduction paste.