Asparagus Risotto with Scallops

Preheat oven to 180°C (approximately 350°F). Place a round cookie cutter or tartlet ring (about 10 cm/approximately 4 inches in diameter) on a parchment paper-lined baking sheet and sprinkle 1/4 of the 70 grams (approximately 3 ounces) Parmesan inside ring in a thin, even layer. Remove ring and make 3 more portions with the remaining cheese.

Bake in a preheated oven until the cheese melts, bubbles and turns golden brown, about 5 minutes. Then remove from the baking sheet immediately, let cool briefly and remove from paper. Let cool on a wire rack until crispy and set.

Rinse green asparagus and cut off the ends. Cut asparagus lengthwise into thin slices. Heat 2 tablespoons butter in a saucepan, add asparagus and sauté for about 5 minutes. Deglaze with orange juice. Put aside.

Peel shallots and very finely chop. Heat remaining butter and 2 tablespoons of oil in a pot. Add shallots and sauté until translucent. Then add rice and sauté while stirring. Add the wine and stir to evaporate liquid. Ladle in about 150 ml (approximately 3/4 cup) of hot stock and cook, stirring frequently, until almost all liquid is absorbed. Continue to add stock in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.