Asparagus risotto with a poached egg

Ingredients

For 1 serving

• Carnaroli rice70 g
• Asparagus200 g
• Eggs1
• Grana Padano15 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, celery,

In season: April – June

Method

1. Wash the asparagus, snap off the woody ends, cut off the tips and set them aside; slice the stalks into rounds. Peel and finely chop the shallot.
2. Bring the vegetable stock to the boil, cook the stalks for 8–10 minutes, until tender, then blend them into the stock and put the green stock back over the lowest heat.
3. In a saucepan heat the oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the rice and toast it for 2 minutes over a medium heat, stirring, until the grains are glossy.
4. Cook the rice for about 17 minutes, adding the asparagus stock a ladleful at a time as each one is absorbed and stirring often; in the last 5 minutes add the tips, halved.
5. Meanwhile bring a small pan of water to a gentle simmer; crack the egg into a cup, stir the water into a whirlpool and slide the egg into the centre. Cook for 3 minutes, until the white is set and the yolk still soft, then lift it out with a slotted spoon.
6. When the rice is al dente, turn off the heat, season with salt, beat in the grated Grana Padano vigorously and rest for 1 minute. Serve with the poached egg on top and a grind of pepper.