How to make STAN&CO’s asparagus risotto

Delicious, a plate of asparagus risotto at STAN&CO! But unfortunately, it’s corona, restaurants are closed, so what do you do? Make this STAN&CO dish at home!  

How to make asparagus risotto with egg

1. Peel the asparagus twice and trim them evenly. Bring the water to a boil and add the butter, lemon and salt, then cook the peels and ends along with it.
2. Let the asparagus cook for 1 minute, then allow them to cool in the cooking liquid.
3. Drain the asparagus, but reserve the cooking liquid. Reheat the cooking liquid without the asparagus.
4. Sauté the onion and garlic in the olive oil and cook the rice until translucent.
5. Deglaze with the asparagus stock until the mixture is just covered. Keep stirring slowly and add the liquid little by little.
6. Check for doneness in between; the rice should still have a little bite.
7. When it is nicely cooked, stir in the mascarpone and two asparagus spears cut into small pieces.
8. Cook the eggs until soft-boiled in 3 minutes. Now you have two options; for a crispy egg on top: peel the eggs and roll them in the flour. Then coat them in the egg white and panko. Fry the eggs for 2 to 3 minutes. Option 2: for a soft egg on top: leave the eggs in their shells for a little longer, so you can place a soft egg on top of your risotto later.
9. Spoon the risotto into the center of a plate. Insert the remaining asparagus spears and place a crispy or soft-boiled egg on top.

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