Risotto with asparagus cream and egg-yolk crumbs

Ingredients

• 180 gCarnaroli rice
• 1shallot
• 1/2 glass (about 100 ml)white wine
• 500 gasparagus
• 20 gbutter
• 2egg yolks
• to tastefine salt
• to tasteblack pepper
• 1 litrevegetable stock
• to tasteedible flowers
• to tasteextra-virgin olive oil
• 70 gParmigiano Reggiano DOP
• 50 gwhole milk
• to tastebutter
• to tasteParmigiano Reggiano DOP

Instructions

1. 1

   Prepare asparagus

   Trim away the tough bases and peel the stalks. Blanch the asparagus for 5 minutes, drain, then plunge it into iced water to preserve its colour and stop it cooking.

2. 2

   Blend the cream

   Separate the tips and set them aside. Cut the remaining asparagus into pieces, place them in a tall container with a splash of oil and a little blanching water.

3. 3

   Cook the tips

   Blend the asparagus until smooth. Heat a splash of oil in a frying pan, add the tips, season with salt and pepper, and sauté until golden but still al dente.

4. 4

   Prepare the yolks

   Beat the egg yolks with salt in a bowl, cover with cling film and microwave at full power for 1 minute, until fluffy. Finely chop the shallot.

5. 5

   Start the risotto

   Soften the chopped shallot in a knob of butter in a saucepan. Add the rice, season with salt and toast it, then deglaze with the white wine. Let the wine evaporate and continue cooking with the vegetable stock.

6. 6

   Make the fondue

   Melt the Parmigiano Reggiano DOP with the milk over a bain-marie, which can be set over the stock, stirring until smooth. When the risotto has 2–3 minutes of cooking time left, stir in the asparagus cream.

7. 7

   Finish the risotto

   Mix the risotto, then finish it with Parmigiano Reggiano DOP and butter. Cover and leave it to rest for a few seconds, then toss it gently.

8. 8

   Plate and garnish

   Serve the risotto on flat plates. Garnish with the Parmigiano Reggiano DOP fondue, asparagus tips, grated egg yolk and edible flowers.

What is asparagus risotto?

Risotto is a northern Italian rice dish, cooked gradually with stock and stirred to release starch for a creamy finish. This spring version blends most of the asparagus into the rice and uses the tips as a separate garnish.

The smooth cream, al dente tips and fluffy grated yolk give each mouthful a different texture. A Parmesan fondue adds a savoury, milky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 23g protein, 81g carbs, 27g fat.

The rice provides most of the carbohydrates, while butter, oil, Parmesan and egg yolks contribute much of the fat. Parmesan, egg yolks and rice also provide some protein. For a more balanced plate, serve the risotto alongside a simple green salad or extra non-starchy vegetables.

Choosing the ingredients

Carnaroli rice: its firm grains are suited to gradual stock cooking and can help the risotto stay distinct rather than mushy.

Asparagus: peel the stalks and remove any woody bases so the blended cream is smooth. Keep the tips whole for a contrasting garnish.

Keep the asparagus bright

Blanching softens the asparagus before blending, while the iced-water bath halts the cooking and helps retain its colour. Drain it well before making the cream.

The recipe cooks the tips separately until golden and al dente. Watch them closely, as their small size means they can soften quickly.

Build a creamy risotto

Toast the rice in the shallot and butter before adding wine, then allow the wine to evaporate. Add stock during cooking and keep the rice moving so it cooks evenly.

Stir in the asparagus cream only for the final 2–3 minutes. This gives it time to blend with the rice without losing its fresh character.

Finish with cheese

Melt the Parmesan and milk gently over a bain-marie, stirring until the mixture is smooth. Gentle heat helps the fondue stay cohesive.

Finish the rice with butter and Parmesan, cover it briefly, then toss before serving. The recipe does not specify an exact resting time beyond a few seconds.

Serving and timing

Serve the risotto straight away on flat plates, with the fondue, asparagus tips, grated yolk and edible flowers on top. Those garnishes are best added just before serving.

The stated total time is 40 minutes. You can prepare the asparagus and its cream while keeping an eye on the rice, but cook the rice close to serving time.

Recipe notes & tips

• Keep some blanching water to loosen the asparagus cream if needed.
• Use iced water promptly after blanching to stop the asparagus cooking.
• Add the stock gradually and stir the rice as it cooks.
• Keep the asparagus tips separate from the blended stalks so they retain their shape.
• Grate the cooked yolks over the plates just before serving.
• Warm the serving plates if you want the risotto to stay hot at the table.

Variations

• Add lemon: finish with a little finely grated lemon zest for a fresh note.
• Use vegetable stock: choose a mild stock so it does not overpower the asparagus.
• Add herbs: scatter chopped chives over the finished plates.
• Change the garnish: omit the edible flowers if unavailable.
• Make it extra cheesy: add more Parmesan to the fondue to taste.

Common mistakes to avoid

• Skipping the iced bath: the asparagus continues to cook; plunge it into iced water after blanching.
• Leaving woody ends: they can make the cream stringy; trim the bases and peel the stalks.
• Overcooking the tips: they lose their bite; sauté only until golden and al dente.
• Adding the cream too early: it cooks for longer than intended; stir it in with 2–3 minutes left.
• Using high heat for the fondue: the cheese may turn grainy; melt it gently over a bain-marie.
• Serving after a long wait: risotto thickens as it stands; plate it as soon as it is finished.

How to store

Refrigerate leftovers promptly in an airtight container and use within 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until piping hot; the texture will be less creamy than when freshly made.

Frequently asked questions