Serves 4
40g butter
80ml olive oil
120g sundried tomatoes
24g onions
200g grana padano cheese
320g carnaroli rice
350g white asparagus
400ml chicken stock
8g parsley
Salt and pepper, to taste
8g chives, chopped
4 eggs
15g caviar (optional)
8g basil
METHOD
1. Heat butter and half the olive oil in a deep saucepan, and cook the sundried tomatoes and onions for 2 mins. Add the risotto rice and toast in the pan for around 1 min. Next, add the chicken stock and let it cook for 15 mins, stirring continuously, until the rice is al dente. Add the Grana Padano cheese and parsley. Keep stirring till the risotto is cooked, and reaches a smooth, creamy consistency.
2. Put the risotto into a ring until it is full, and make a risotto cake.
3. Cook the asparagus in boiling water for 6-8 mins, then drain and drizzle the remaining olive oil, salt and pepper over it.
4. Poach the eggs.
5. To serve, place the poached egg over the risotto cake. Add the cooked sundried tomatoes, chives, basil and caviar, if using.