Risotto Mimosa for its name and its color is well suited for the Women's Day 8th March,
Wine & Food Magazine
the green asparagus recalls the stem and leaves of mimosa while crumbled eggs the flower.
500 gr asparagus
1/2 glass of Extra Virgin Olive Oil
350 gr Carnaroli rice
4 boiled egg
1 lt vegetal broth
40 gr Parmesan cheese
black pepper at taste
20B gr butter
150 gr Stracchino cheese
1 glass of white wine
Clean the asparagus and boil in lightly salted water for 5-10 minutes. Drain the asparagus, cut the tips and set aside, blend the remaining green and soft part. Meanwhile in a pan, brown the shallots with extra virgin olive oil.
Add the rice and toast it over high heat, then moisten with white wine glass allowing it to evaporate. Add the cream of asparagus. Little by little, add the broth to the rice. Before the end of cooking, add stracchino cheese and mix well. Remove from heat and stir the risotto with butter and Parmesan cheese add pepper and salt at taste.
Complete the presentation of the mimosa risotto by decorating with asparagus tips and crumbling boiled egg yolk at the center of the dish (helping with a food mill or with a garlic press).