Ingredients
FOR THE CURED EGG YOLKS (Prepare 2–3 Days Ahead)
Large eggs: 4
Fine salt: 200 g
Sugar: 200 g
FOR THE WHITE ASPARAGUS PURÉE
White asparagus: 450 g (peeled and trimmed)
Unsalted butter: 30 g
Small shallot: 1 (finely chopped)
Heavy cream: 120 ml
Vegetable or chicken stock: 60 ml
Salt: to taste
White pepper: to taste
FOR THE RISOTTO
Arborio or Carnaroli rice: 320 g
Shallot: 1 (finely chopped)
Butter: 40 g
Olive oil: 30 ml
Dry white wine: 100 ml
Vegetable or light chicken stock: 1 l (warm)
Parmigiano Reggiano: 40 g (finely grated)
Salt and white pepper: to taste
TO FINISH
Egg yolks: 1-2 (finely grated)
White asparagus tips
Chef Amedeo Melotto, chef de cuisine at Lido Restaurant at Four Seasons Hotel at The Surf Club, grew up in Mozzecane in Italy’s Verona province, a region within the Pianura Padana surrounded by rice fields. Risotto appeared at nearly every family celebration during his childhood. “That’s why it’s a natural choice for Easter,” Melotto says. This version pairs creamy risotto with white asparagus purée and grated cured egg yolk.
How to make Asparagus Risotto
01.
Cure the Egg Yolks
- Mix the salt and sugar in a bowl.
- Spread half of the mixture in a container and create small wells. Place the egg yolks in the wells and cover completely with the remaining mixture.
- Refrigerate for 48–72 hours, until firm.
- Rinse gently, pat dry, and optionally dry in a low oven at 160–175°F for 30–40 minutes. The yolks should be firm enough to grate.
02.
Make the White Asparagus Purée
- Peel the white asparagus thoroughly, then trim the woody ends.
- Cut off the tips and reserve them for finishing.
- Cut the remaining stalks into small pieces.
- In a saucepan over medium-low heat, melt the butter and sweat the shallot until soft and translucent, without browning.
- Add the asparagus pieces and sauté for 2–3 minutes.
- Pour in the stock, cover, and simmer until very tender, about 10–12 minutes.
- Add the cream and cook for another 3–5 minutes, until slightly reduced.
- Transfer to a blender and purée until completely smooth. For a more refined texture, pass through a fine sieve.
03.
Prepare the Asparagus Tips
- Blanch the reserved asparagus tips in salted water for 1–2 minutes, then set aside.
04.
Make the Risotto
- Heat the olive oil and half of the butter in a wide pan.
- Sweat the shallot until translucent.
- Add the rice and toast for 1–2 minutes.
- Deglaze with the white wine and allow it to evaporate.
- Add the warm stock one ladle at a time, stirring frequently and allowing it to absorb before adding more.
- When the rice is nearly al dente, stir in the white asparagus purée and continue cooking for the final few minutes until fully incorporated.
05.
Finish the Risotto
- Remove from the heat and stir in the remaining butter and Parmigiano Reggiano.
- Adjust seasoning with salt and white pepper.
- Fold in the asparagus tips. The risotto should be creamy and flowing (“all’onda”).
- Finish with grated cured egg yolk.
