Peel and finely dice the garlic and shallot.
Bring the chicken stock to the boil.
Pick the thyme leaves from their stalks. Add the stalks to the chicken stock.
Grate the parmesan.
Drain the white asparagus and cut in half.
Sweat the shallots in a nob of butter until completely soft. Add the garlic and cook for another minute.
Stir in the rice and cook for 1 minute before adding the wine to the pan. Reduce the wine by half and add a ladle of chicken stock. Stir the risotto continuously until the chicken stock has been absorbed by the rice. Repeat this process until all of the stock has been used.
As you cook the risotto, fry the pieces of pancetta until golden and crispy in a separate pan.
To finish the risotto stir in the grated parmesan, cooked pancetta, asparagus and the butter. Mix well and serve with a sprinkle of thyme leaves.
«Risotto should be served 'al dente' which translates as still having a bite left when cooked.»
Risotto bianco with white asparagus and pancettaRisotto bianco with white asparagus and pancettaRisotto bianco with white asparagus and pancettaRisotto bianco with white asparagus and pancetta