Risotto with Asparagus Cream and Crumbled Egg Yolk

Let’s prepare a delicious Risotto with Asparagus Cream and Crumbled Egg Yolk following Italian flavor and tradition.

Ingredients

• 320 g Carnaroli or Arborio rice
• 1 bunch of fresh asparagus (about 300 g)
• 1 small white onion
• 1 liter vegetable broth
• 50 ml dry white wine
• 50 g butter
• 40 g grated Parmesan
• 2 egg yolks
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Clean the asparagus by removing the toughest part of the stem and cut off the tips. Set the tips aside and slice the stems into rounds.
2. Finely chop the onion. In a large saucepan, sauté the chopped onion with a drizzle of oil until it becomes translucent.
3. Add the asparagus rounds to the sauté and let them cook for a few minutes.
4. Add the rice to the pan and toast it until it becomes translucent, then deglaze with the white wine and let it evaporate.
5. Begin adding the hot broth one ladle at a time, stirring frequently and waiting for the rice to absorb the liquid before adding more.
6. Halfway through cooking the rice, add the asparagus tips you set aside.
7. Meanwhile, cook the egg yolks in a preheated oven at 75 °C for about 45 minutes or until semi-solid. Once ready, let them cool and crumble them finely with your hands or a fork.
8. When the rice is al dente, remove the pan from the heat and stir in the butter and grated Parmesan. Adjust salt and pepper to taste.
9. Let the risotto rest covered for a couple of minutes, then plate and finish each portion with the crumbled egg yolk.

Trivia

Asparagus risotto is a much-loved Italian spring dish. Asparagus are seasonal vegetables that, in addition to providing freshness and flavor, have many beneficial properties. These vegetables are known for their diuretic and detoxifying virtues. The creaminess of the risotto combined with the crunchiness of the egg yolk crumbs makes this dish a true masterpiece of balance and flavors.