1 spring onion, or shallot sliced
1 clove garlic, sliced
1 bunched organic asparagus, washed, bottom 3 inches of stalks cut and discarded
1 cup Vegetable stock, or water
EVOO to finish
- Cut asparagus tips off of stalk in 1-2-inch pieces. Set aside for risotto.
- Cut the remaining asparagus into ½ inch slices.
- Heat EVOO in a saute pan, add spring onions and garlic, and sweat without color.
- Add asparagus pieces to the pan, season and saute until slightly soft.
- Add vegetable stock, or water, simmer until tender only a few minutes.
- Place entire contents of the pan into a cylindrical container, add the herbs, and blitz with an immersion blender, finish with a drizzle of Virgin olive oil.
- Strain puree, and reserve for risotto.
***This step can be done ahead of time. If you do so, cool down the puree quickly in a shallow pan, so it maintains its beautiful, green color and vibrant flavor! **When time, you can stir this mixture into the risotto cold!
Sous Vide Poached Eggs
- Set immersion circulator temperature to 167f
- Place eggs directly out of refrigerator into 167f water, being careful not to crack them. (Start poaching the eggs before you start cooking the risotto).
- Cook for 13 minutes.
- Remove eggs from water and dry on towel.
- On the large end of the egg using an egg cutter, or a paring knife cutting a hole the size of a quarter to release the egg.
6 slices freshly sliced prosciutto
- Just like bacon, lay the prosciutto slices onto a sheet of parchment paper and roast at 400f until crisp.
- Cool until ready to use.
2 tablespoons extra virgin olive oil
2 tablespoons whole butter
1 small onion, diced
2 cups Arborio or Carnaroli rice
½ cup white wine
4 cups simmering vegetable broth
¼ cup Parmigiano Reggiano, grated
4 tablespoons unsalted butter
Sous-Vide Poached Egg
1 piece Boschetto al Tartufo, or other truffle cheese of your choice
- In a 12 to 14-inch sauté pan, heat the olive oil and butter, add the onion and cook until soft but not brown, 7 to 8 minutes. Add the rice and stir with a wooden spoon until toasted and translucent, 3 to 4 minutes.
- Deglaze with the white wine and cook until almost dry. Add ½ cup of broth at a time, waiting until the liquid is absorbed before adding more. The rice should maintain a gentle-bubbling simmer. Season. Cook until the rice is tender and creamy and yet still a little al dente, about 20 minutes.
- Add the asparagus spears and cook with risotto.
- At approximately the 20-minute mark, stir in the asparagus puree, add the butter and adjust the seasoning. Risotto should be “al onda” or “wavy”, when ladled on to the warm plate, it should mound slightly and then spread with just a shake of the plate. This is the proper consistency of risotto.
- Top with the poached egg in the center and shave the truffle cheese over the egg. Garnish with herbs and crisp prosciutto pieces.