15 medium asparagus
2 ½ cups vegetable stock
2 medium shallots, finely chopped
2 tablespoons olive oil
1 cup Arborio rice
5 tablespoons white wine
1 tablespoon truffle paste
6 tablespoons shredded provolone cheese
2 tablespoons shredded parmesan cheese
2 tablespoons fresh butter
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
For the Asparagus: Peel the ends of the asparagus and cut into 1½-inch pieces. Blanch in salted boiling water for 2 minutes. Drain and rinse in cold water. Drain asparagus well and set aside.
For the Risotto: Bring the vegetable stock to a boil and keep it simmering while making the risotto. Sweat the shallots in olive oil for about 4 minutes, or until translucent. Add the rice and stir for 3 minutes. Add the white wine and reduce until all of the liquid evaporates. Add vegetable stock in small amounts to the rice and continue cooking until rice is tender but still firm in the center, stirring constantly, about 20 minutes. Add the truffle paste, blanched asparagus and shredded provolone and cook until the risotto is al dente.
Finish the dish by adding the parmesan cheese, butter and extra virgin olive oil and stir until incorporated. Season to taste with salt and pepper.
Keep the texture of the risotto runny. Serve immediately.