Asparagus risotto? A classic. Asparagus with eggs? Timeless combination. And why not put it all in one dish, Perhaps with the addition of a bit of pecorino sardo? Is’ so that this dish is born: wild asparagus risotto (collected from myself in Sardinia and transported with care and concern in Rome) with creamy yolk and cheese. Nice to see, for anything difficult to prepare, use only seasonal ingredients and you will make a great impression with your guests. If you prefer your risottos have a look at those withPEAR and gorgonzola, withlettuce and Stilton, withartichokes and bottarga (dried fish roe), withpumpkin and Castelmagno, atRice timbale with four cheeses, at risotto with red mullet and Zucchini sauce and to that with calamari and lemon.
Ingredients for 4 people:
- 350 grams of Carnaroli or Arborio rice
- 250 grams of asparagus (or grown, but the taste is not the same)
- a fresh onion
- 1,5 litres of vegetable stock (made with a carrot, half an onion and a stick of celery)
- grated Parmesan as required
- 50 grams of pecorino sardo Dop in thin flakes (We used ' Hills of Mandi’ dairy Gabriel: I discovered it by chance the market of San Benedetto and I fell in love)
- 4 egg yolks
- 30 grams of butter
- salt and pepper
- extra virgin olive oil as required
Wash the asparagus, clean them and do the stems into small pieces, taking care to keep intact the tips. Put them in a pan with 2 tablespoons oil and fry gently for 5 minutes, combining a few tablespoons of hot water. Put in a saucepan the finely chopped spring onion and 6 tablespoons oil, do it dry and add the rice: Toast for a few minutes more and mixing it, Add salt and slowly start adding the vegetable stock. Is the usual recommendation: stir often and not add more stock until the previous one has been absorbed by the rice. The rice is half cooked, add the asparagus keeping aside some tip for garnish and bring the rice to cook ' the wave '. Stir the rice with the butter and the parmesan and season with salt and pepper.
When the rice is almost ready, take 4 sheets of plastic wrap, smeared in the middle with a little oil and place over the 4 egg yolks, Salt them lightly and wrap them in plastic wrap so that you can handle to one end of the bag’ you have created. Cook the egg yolks so wrapped up in boiling water for less than a minute: need to firm up the outside and remain soft inside.
To serve, put the rice inside a pastry rings, Garnish with asparagus, lay over the yolk gently and add the slivers of pecorino sardo. A sprinkling of pepper and a drizzle of olive oil and the dish is ready.
THE PAIRING: We chose a white Piedmont for our vegetable flavoured risotto but enriched by the presence of egg yolk. Our choice fell on the Novara hills Doc produced by Rai Valley wineries, namedParticle 40: is a wine made for 100% from Erbaluce vine, pale yellow, by intense floral scents, with a soft taste, dry and a pleasant acidity.