Asparagus Risotto with Bacon Broth

Wonder what I did with the rest of that amazing bacon broth? I made more Momofuku style udon and the rest went into this!

Ingredients: serves 2

• Olive oil
• 1/2 tbs butter
• 3 slices bacon - cut into small pieces
• 6 shallots - diced
• 3 cloves garlic - pressed
• 150g arborio rice
• 1/3 cup marsala wine
• 2 (or more) cups bacon broth
• 350g asparagus spears - ends snapped off and cut into 1 1/2 inches pieces
• 3 tbs grated parmesan cheese
• 1 handful fresh parsley - chopped
• Sugar
• Freshly ground black pepper
• Lemon's juice
• 2 poached eggs

Directions:

• Blanch asparagus, drain, wash with cold water and leave aside for later use.
• Heat up a bit of oil in a pan.
• Add bacon and fry until crispy. Remove and leave for later use.
• Remove oil, leave about 1 tbs of oil in the pan, add butter.
• Stir in shallots, fry until soft and translucent.
• Add garlic, fry until fragrant.
• Mix in rice, fry until the edges are translucent.
• Pour in wine and mix well until liquid is evaporated.
• Add 1/2 cup of bacon broth. Stir occasionally.
• Add more broth when liquid is completely absorbed.
• Continue until rice is cooked and all the liquid has been absorbed. You might have to add more broth to get the consistency or texture you like.
• Stir in asparagus.
• Season with sugar and black pepper. Add salt if necessary but it was salty enough for me.
• Stir in parsley and parmesan cheese.
• Squeeze in a bit of lemon juice, mix.
• Serve with poached eggs nad crispy bacon!