Risotto of Italian summer truffle, Cap Classique, asparagus and auriccho cheese

1C (250ml) risotto rice (Arborio)
1 medium onion, finely diced
1 1/2 cloves garlic, crushed
4 Tbsp (60ml) white wine
2 C (500 ml) vegetable stock
4 Tbsp (60 ml) unsalted butter
1 Bouquet garni (bay leaf & thyme)
Asparagus – blanched and refreshed
3 Tbsp (45ml) peas blanched and refreshed in cold water
(25ml) Auriccho cheese – finely grated (you can use Grana Padana as an alternative)
1 fresh truffle – one should be enough for 4/6 portions
Handful chopped chives
Cap classique
Serves 4 as a starter

Cook onions and garlic in butter till soft but without colour
Add rice and stir thoroughly till mixed together.
Remove from heat for 5 minutes to infuse flavour
Add white wine and cook out till almost dry
Add stock, 100ml at a time and stir continuously till all liquid is absorbed.
Remove from heat and cool
Pea Mousse
2 C (500ml) peas blended and  passed through a strainer
3 leaves gelatine
300ml cream whipped to soft peak

Soak the gelatine in 50ml water, squeeze out the water. Warm 50ml of the cream, add the soft gelatine and stir to dissolve.
Fold into the peas and then into rest of cream
Allow to set for a couple of hours

To serve (per portion)
Add 50ml Cap Classique to a pan, add a portion of prepared risotto rice
Cook, stirring continuously till al dente, using more Cap Classique if needed
Finish with blanched asparagus and peas
Remove from heat and  fold in shaved truffle and top with finely grated Auriccho cheese, finish with a spoonful of pea mousse.

Chef:
Neil Jewell_Bread & Wine (view profile)