Recipes Cooked and Eaten: asparagus risotto with egg yolk marinated
A first perfect dish from the new recipes Cooked and Eaten, and it is a risotto with asparagus and egg yolk marinated. A recipe for spring with Tessa Gelisio, it is the time of asparagus and the preparation of this risotto is simple and fast. The delightful touch, and the original of this recipe Cooked and Eaten is the yolk marinated, add only at the end of the cooking when we have already paid the risotto on the plates. It takes but 8 hours in the fridge to marinate with salt and sugar in this egg. It is one of the recipes Cooked and Eaten, not to be missed, a risotto with asparagus: simple and with few fats, in fact, the rice the roast to dry, the more the yolk marinated. Here is the super recipe, don't miss the other dishes from the kitchen of Tessa Gelisio.
Ingredients risotto Cooked and Eaten for 2 people: 2 eggs, 200 g asparagus 180 g of rice, 1 clove of garlic white wine q.b., grated cheese, vegetable broth and olive oil
Preparation of risotto with asparagus: let's start with a mix of salt and sugar made with 2/3 sugar and 1/3 salt. We cover the raw egg yolk to the mix for marinarlo and put it in the fridge for 8 hours. Boil the asparagus and remove then the tips of the rest of the stalk, we cut it into cubes. In a pan pour a little olive oil and the clove of garlic, dish, brown the boiled asparagus, add the vegetable broth and complete the cooking.
roast dry 180 g of the rice in the pot and we blur with the white wine, stretch now with the vegetable broth. Blend the asparagus and add them to the rice when it is almost to the end of the cooking. We also add the tips kept aside. Mantechiamo out by the fire with a lot of grated cheese and complete by serving in the dish with the yolk marinated.
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