Risotto With Moscardini And Asparagus

Preparation:

Preparation: Clean the baby octopus by gutting them and depriving them of the beak and eyes. Wash them and boil them for 15 minutes by placing them in unsalted boiling water, flavored with 1/2 glass of wine and a bay leaf. Clean the asparagus by scraping them and depriving them of the woody part of the stems, then cut them into slices except for the tips which must remain whole. Chop the shallot, let it dry in 3 tablespoons of oil, add the rice, toast it over high heat, pour over 1/2 glass of wine and, as soon as the latter has evaporated, add the baby octopus, asparagus and a pinch of salt. Continue cooking, stirring often and gradually pouring in the broth (about 700 g). After 15 minutes, when the rice is cooked al dente and still wavy, turn it off and mix it with a drizzle of raw olive oil, a grind of pepper, half a spoonful of chopped aromatic herbs. Let the risotto rest, covered, for a couple of minutes, then transfer it to a serving dish and serve immediately.