Recipe Index

Ingredients

• 1¾ cups Carnaroli rice
• 1 shallot, finely chopped
• 1.1 lb asparagus
• ½ glass extra virgin olive oil
• 4 hard-boiled eggs
• 1.4 oz Grana Padano PDO cheese, to be grated
• 4¼ cups vegetable broth
• 5.3 oz stracchino cheese
• 1 glass dry white wine
• Black pepper to taste
• 1½ Tbsp butter

Method

1. Blanch the cleaned asparagus in lightly salted boiling water for 5 to 10 minutes depending on thickness, drain it, set the tips aside whole and blend the remaining stalks to a cream.
2. Sauté the finely chopped shallot in the extra virgin olive oil in a pan, add the Carnaroli rice and toast it over high heat, then pour in the glass of dry white wine and let it evaporate well.
3. Stir the asparagus cream into the rice.
4. Add the vegetable broth a ladle at a time, each time the rice starts to dry out, until the mimosa risotto is cooked and creamy.
5. Cream the risotto off the heat with the stracchino cheese first, then the butter and grated Grana Padano, seasoning it with black pepper and salt if necessary.
6. Plate the risotto, decorate each plate with the reserved asparagus tips and crumble the hard-boiled egg yolks through a vegetable mill or garlic press into the centre, keeping the whites aside, to finish the mimosa effect.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data