The rind and juice of one lemonorganic if possible
200mlsingle or pouring cream
Grated parmesanapprox. 50g
1bunch of fresh green asparagustrimmed
bacon or chicken piecesoptional
Dice the onions. Melt the butter in the pan on medium heat and add the onions.
Turn the heat back down to medium before adding the rice. Stir until the rice is coated in the butter and starts to go slightly glassy.
Add the stock one ladle at a time. When the first ladle goes in, stir well until all the rice has soaked up all the stock. Add more stock and stir. After that, you can almost ignore the risotto and only stir it occasionally, as you add the stock.
Finely grate the lemon rind and add it to the risotto and mix well.
Continue adding the stock to the rice until the rice has reached the desired consistency.
Meanwhile, place the asparagus spears in a separate frying pan or grill pan, cook the asparagus in olive oil and/or butter until the asparagus is soft and lightly browned. If you are planning on using bacon or chicken as a garnish, brown it in the same pan. Place it in a bowl ready for serving.
Whisk the egg yolks in a bowl, add the cream and parmesan and mix together. Add salt and black pepper, then the juice from the lemon and mix well.
Once the rice has reached the desired temperature, remove it from the heat and stir in the egg and lemon mixture until well combined.
Top with the asparagus, chicken and/or bacon (if these are not already in the risotto) and serve.
Alternatively, you can add the chicken, bacon or asparagus to the pan with the onion and cook the risotto with the meat and asparagus in it. This will make the rice taste more like the meat or the asparagus. Turn the heat up and cook until the chicken and bacon are brown and the asparagus is softer.