Ingredients:
- 1 cup arborio rice
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 4 cups of vegetable broth
- 1 cup of white wine
- 250 g of fresh asparagus, cut into small pieces
- 200 g of fresh mushrooms (e.g. champignons, porcini mushrooms), cut into slices
- 2 tablespoons of smoked oil (olive oil with a smoky taste)
- 2 tablespoons of soy sauce
- Smoked salt (to taste)
- Freshly ground black pepper (to taste)
- Fresh chives for decoration
Instructions:
- Heat the smoked oil in a large pan over medium heat. Add the chopped onion and garlic and fry until soft and fragrant.
- Add the arborio rice and fry for a few more minutes until the rice turns golden.
- Pour in the white wine and stir until most of the wine is absorbed.
- Gradually add the vegetable broth, one ladleful at a time. Stir slowly and wait for the rice to absorb the broth before adding the next ladleful. Continue until the rice is creamy and al dente, which takes about 20 minutes.
- While the rice is cooking, heat a little smoky oil in another pan over medium heat. Add the sliced asparagus and mushrooms and sauté until soft.
- Stir in the soy sauce and fry for a few more minutes. Remove from heat.
- When the rice is cooked, add the roasted asparagus and mushrooms, and mix well.
- Season with smoked salt and freshly ground black pepper to taste. Be careful not to overdo the smoked salt as it has a distinct flavour.
- Serve the risotto hot and garnish with fresh chives.
