Risotto with asparagus and pink sparkling wine peppery mussels

Imago, the Hotel Hassler Roma's Michelin-starred restaurant, has a new menu for spring. Chef Francesco Apreda is celebrating by sharing this fresh as spring recipe.

Imago's Risotto with Asparagus and Pink Sparkling Wine Peppery Mussels

4 1/3 cups Vialone Nano rice
6 1/2 TBS shallots, chopped
1 clove garlic
2 pounds mussels
1 bunch of asparagus
1 3/4 cups pink sparkling wine
6 1/2 TBS butter
1/4 cup grated pecorino cheese
Wild fennel
Salt, pepper and extra-virgin olive oil

Clean the mussels and steam in a lidded pot with garlic, a drizzle of olive oil, 1/4 cup of sparkling pink wine and a generous amount of pepper. As soon as they open, drain and filter the cooking liquid, keeping it to be used later.       
                          
Blanch the asparagus in salted water and then cool down immediately in water with ice. Cut and keep the tips of the asparagus aside for garnish. Cut half of the asparagus stalks into small pieces. Puree the other half in a blender.     

Brown the shallots in a pan with half of the butter and a drizzle of extra-virgin olive oil. Once wilted, add the rice and toast it with the remaining sparkling wine. Continue to cook, slowly adding the reserved mussel cooking liquid along with an equal amount of water. When the rice is half-way done (when half of the liquid has been absorbed), add the chopped asparagus. When the rice is almost done, add the asparagus puree and soon after the shelled mussels. Remove the rice from heat and let stand for two minutes.  
             
Add the remaining butter, grated pecorino cheese and minced wild fennel.             

Sauté asparagus tips with oil, salt and a light sprinkle of pepper. Place over the risotto.

Serve and garner some stars of your own.