Ingredients
- 320g of Carnaroli Rice
- 850g / 30 oz. of asparagus
- 4 egg yolks
- 100g of grated parmigiano
- 35g of butter
- 1/2 glass of dry white wine
- Vegetable broth
- 3 shallots
- 1 carrot
- Bay leaf
- Salt
- Pepper
Directions
Step by Step
- Peel and boil half of the asparagus in plenty of boiling water for 6 minutes. Drain and add the cooking water to your already hot broth.
- Prepare the zabaglione: in a bowl on a hot bain-marie beat the egg yolks with salt, pepper, a tablespoon of parmesan, a tablespoon of white wine and half a ladle of broth, until you obtain a smooth cream; it will take about 10 minutes.
- Set aside the tips and blend the asparagus stalks with a ladle of broth until you obtain a fluid cream. Season with salt and pepper.
- In a saucepan, brown a sliced shallot with a bay leaf in 30 grams of butter, add the rest of the raw asparagus finely sliced, add the rice and toast it for a minute.
- Deglaze with half a glass of wine and cook for 10 minutes, gradually adding the necessary broth. Season with salt, add the tips kept aside and finish cooking after 5-6 minutes, also adding the fluid asparagus cream.
- Cream with a knob of butter and the parmesan.
- Complete with a spoonful of zabaglione before serving.
