British Asparagus Risotto with Crispy Fried Soft Boiled Egg - The Saturday & Sunday Blog

Name: British Asparagus Risotto with Crispy Fried Soft Boiled Egg - The Saturday & Sunday Blog
Ingredients: 5 Clarence Court Burford Brown eggs (or 6 Clarence Court quail eggs and 1 hens egg); 2 tbsp plain flour; Sea salt and freshly ground black pepper; 50g panko bread crumbs; Vegetable oil for deep fat frying; 100g unsalted butter; 1 large onion, peeled and finely chopped; 1 stick celery, trimmed and finely chopped; 1 clove garlic, peeled and finely chopped; 16 spears of British asparagus, woody ends removed, stems sliced and tips kept whole; 220g arborio risotto rice; 150ml dry white wine; 550ml hot vegetable stock; 100g parmesan cheese, finely grated; Zest of 1 lemon finely grated

saturdayandsunday.co.uk

Delightful British Asparagus Risotto topped with crispy fried soft-boiled Burford Brown or quail eggs—indulgent and flavorful. Perfect for a special dinner.

View Original

Share this recipe:

Ingredients

5 Clarence Court Burford Brown eggs (or 6 Clarence Court quail eggs and 1 hens egg)
2 tbsp plain flour
Sea salt and freshly ground black pepper
50g panko bread crumbs
Vegetable oil for deep fat frying
100g unsalted butter
1 large onion, peeled and finely chopped
1 stick celery, trimmed and finely chopped
1 clove garlic, peeled and finely chopped
16 spears of British asparagus, woody ends removed, stems sliced and tips kept whole
220g arborio risotto rice
150ml dry white wine
550ml hot vegetable stock
100g parmesan cheese, finely grated
Zest of 1 lemon finely grated