ROTD: Risotto with Asparagus and Poached Eggs

Prep. Time: 15′   Cooking Time: 20′    Serves 4

Ingredients

• 600 grams of tender, fresh asparagus, cleaned and cut into 1-inch pieces (keep some whole for garnish)
• 3 tablespoons butter
• 1 medium onion, finely chopped
• 1 clove garlic, crushed but still whole
• 1 ½ cups rice
• ½ cup dry white wine
• 4-5 cups hot chicken or vegetable broth (water used to boil the asparagus is ideal)
• ½ cup finely grated Parmesan
• 4 eggs, poached
• A little olive oil
• A few lemon slices
• Salt
• Pepper

Instructions

1. Blanch the asparagus for 2 minutes and then plunge them into cold water for a minute before draining them.
2. Puree half of the asparagus into a smooth paste.
3. Melt 2 of the tbsps of butter in a skillet and sauté the garlic and onion until translucent.
4. Remove the garlic after 1-2 minutes, then add the rice and stir to coat well with the butter.
5. Add the wine and let it absorb all the liquid.
6. Begin adding broth, about ½ to 1 cup at a time.
7. Each time, ensure that the rice has absorbed the previous liquid before adding more.
8. Season with salt and pepper.
9. Once the rice is al dente and creamy on the outside, add the asparagus puree, the rest of the butter, and Parmesan.
10. Remove from heat and stir.
11. Finally, add the blanched asparagus and mix well.
12. Serve immediately in warm bowls, garnished with one poached egg per serving, a few asparagus spears arranged decoratively on the plate, and shavings of Parmesan.
13. Drizzle with a little olive oil.

For the Eggs:

1. To poach the eggs, bring water to a gentle boil in a saucepan and create a whirlpool with a spoon.
2. Crack the eggs one by one into a bowl and gently pour them into the whirlpool, boiling for 2-3 minutes until the whites are set but the yolk remains runny.
3. Remove them carefully with a slotted spoon to avoid breaking them and allow them to drain any excess water.

Enjoy!

Source: Argiro Barbarigou