Risotto Gratin with Broccoli and Asparagus
- 2 shallots
- 300 grams Broccoli
- 300 grams green Asparagus
- 3 scallions
- 100 grams Gruyere (a piece, not pre-grated)
- 150 cooked ham
- 3 tablespoons butter
- 300 grams Arborio rice
- freshly grated peppers
- 200 milliliters dry white wine
- 2 egg yolks
- 50 milliliters Whipped cream (at least 30% fat content)
Preheat the oven to 200°C (approximately 400°F). Peel shallots and finely dice. Trim the broccoli and asparagus and rinse. Divide the broccoli into small florets. Peel the bottom third of the asparagus, cut off the ends and slice the stalks in half lengthwise and cut into 4 cm (approximately 1 1/2 inch) wide pieces.
Cut scallions diagonally into rings. Coarsely grate cheese. Cut the ham into 1 cm (approximately 2/5 inch) wide strips. Sauté shallots in a saucepan with 2 tablespoons of butter until translucent, add the rice and stew, lightly seasoning with salt and pepper. Pour in white wine and let the liquid simmer, stirring frequently. Gradually pour in the hot broth.
Cook the rice for about 20 minutes on low heat until al dente, stirring frequently. 5 minutes before the end of cooking, add the broccoli and asparagus. Grease a baking dish with the remaining butter. Stir together the egg yolks and cream, mix scallions and ham into the risotto and then pour the whole mixture into the baking dish. Sprinkle with cheese and gratinate for 20 minutes in the preheated oven. Remove and serve.