Mushroom, asparagus and chicken risotto with Parmigiano cheese flakes 

Here is a risotto full of flavors and colors ideal for special occasions. The toppings are as important as the risotto itself, in order to create a pleasant chromatic effect. Yes! The asparagus season has arrived! Recently it is said that green asparagus is tastier than white ones, in fact, the prices of green quality has increased! The secret to making a good risotto is to wet it with the cooking water of boiled asparagus, so that the rice absorbs all the flavor. I will never tire of repeating these rules, each risotto should be wet with a specific cooking liquid based on the ingredient used to season it. Asparagus are green or white shoots depending on whether they are grown in the presence or absence of light. Asparagus has excellent nutritional properties, is rich in fiber, vitamins and minerals and is completely edible.

Ingredients

140 gr Arborio rice

400 gr of chicken breast

4 asparagus

200 gr mixed mushrooms with frozen porcini mushrooms (or fresh to taste)

Knorr mushroom nut

Shallot

Salt and pepper

Extra virgin olive oil

1 knob of butter

Parmesan 4 spoons

Parsley

Water 500 ml

Instructions

Let's start by cleaning the asparagus, cutting them into slices of the stems and keeping the tips whole. Then take a pan and sauté with extra virgin olive oil and shallots. Cut the chicken into strips, in a large pan brown the thinly sliced shallot, add the asparagus stems and let it flavor. Once fried add the mushrooms and brown about ten minutes turning them. Add the chicken and, when cooked, also the tips of the asparagus. Season with salt. At this point boil the rice, drain it, add it to the chicken and mix everything gently so that it flavors. Then add Knorr mushroom cube and incorporate little by little, adding a little salt, pepper, when it dries add more broth. When the risotto will be ready turn it off two minutes before and make the creaming with the knob of butter, parmesan flakes and parsley and it is ready to be served.