Risotto with Asparagus Cream and Yolk Crumbs

Name: Risotto with Asparagus Cream and Yolk Crumbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Carnaroli rice 0.9 cup; Shallot 1; White wine ½ glass; Asparagus 1.1 lbs; Butter 1 ½ tbsp; Egg yolks 2; Fine salt to taste; Black pepper to taste; Vegetable broth 4 ¼ cups; Edible flowers to taste; Extra virgin olive oil to taste; Parmigiano Reggiano PDO cheese 2.5 oz; Whole milk ¼ cup; Butter to taste; Parmigiano Reggiano PDO cheese to taste

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Difficulty: Average
Prep time: 15 min
Cook time: 25 min
Serving: 2
Cost: High

PRESENTATION

Recipe by
Sebastian Fitarau

Risotto with asparagus cream is a true classic that really shows off the best of Northern Italian cooking, especially when spring comes around. You know, in the Po Valley, folks have a knack for creamy rice dishes, and this risotto with asparagus cream is something else. It mixes tender rice with a smooth veggie blend that's almost fancy. Really, it's fancy. And listen, what makes it stand out is the Parmesan fondue. Using real Parmigiano Reggiano DOP gives everything a rich, moist feel and an unmistakable kick of flavor. Some people throw in regional twists, but the version with both the green asparagus cream and the bright egg yolk crumbs risotto topping is becoming a favorite. For sure. It is perfect for those wanting a bit more gourmet at home. The crispy asparagus tips and crumbly egg yolk bits not only look cool but bring a whole new layer of texture to each bite—kind of the best of both worlds for those who love traditional dishes with a twist.

While creamy risotto is usually all about Milan or other northern cities, this asparagus risotto recipe really takes it up a notch. It mixes golden yolk and sweet spring flavors perfectly. Breaking up the smooth creaminess with those little egg yolk crumbs is fun—they’re like little tangy surprises in a bowl of super-soft rice. Using seasonal asparagus makes the color pop and keeps everything tasting fresh. And look, a lot of gourmet risotto recipes try to get fancy, but this one sticks to simple, high-quality ingredients that work together beautifully. That's a big part of Italian food, and why asparagus risotto with yolk crumbs has caught on with people wanting to make things feel a bit more special at home. Whether for a weekend dinner or to show off some new skills, this risotto with egg yolk topping brings together the best of northern Italian traditions and modern, fun cooking. It's all about blending rich flavors and textures into a dish that's both satisfying and a joy to make. Seriously, it's good stuff.

INGREDIENTS

Carnaroli rice 0.9 cup (180 g)

Shallot 1

White wine ½ glass

Asparagus 1.1 lbs (500 g)

Butter 1 ½ tbsp (20 g)

Egg yolks 2

Fine salt to taste

Black pepper to taste

Vegetable broth 4 ¼ cups (1 l)

Edible flowers to taste

Extra virgin olive oil to taste

for the fondue: Parmigiano Reggiano PDO cheese 2.5 oz (70 g); Whole milk ¼ cup (50 g)

for creaming: Butter to taste; Parmigiano Reggiano PDO cheese to taste

Preparation

How to prepare Risotto with Asparagus Cream and Yolk Crumbs

To prepare the risotto with asparagus cream and yolk crumbs, clean the asparagus: remove the harder base and peel the stalk 1, blanch the asparagus for 5 minutes 2, then drain and place them in ice water to maintain a bright color and stop the cooking process 3.

Separate the tips and set them aside, cut the rest into pieces 4 then place in a tall glass with a drizzle of oil 5 and a scant ladle of cooking water 6.

Blend with an immersion mixer until a smooth cream is obtained 7. Heat a drizzle of oil in a pan, add the asparagus tips 8, season with pepper and salt and sauté in the pan until golden 9, they should be al dente.

Beat the yolks with salt 10 in a bowl, cover with plastic wrap and cook them for one minute at maximum power in the microwave, the consistency should be spongy 11. Clean and chop the shallot 12.

Sweat the chopped shallot with a knob of butter in a saucepan, add the rice 13, salt, and toast, deglaze with white wine 14, let it evaporate, and continue cooking with the vegetable broth 15.

Melt the Parmigiano Reggiano DOP with the milk in a double boiler (even over the broth) 16 and stir to obtain a smooth sauce 17. When there are 2-3 minutes left before the risotto is done, add the asparagus cream.