Risotto agli asparagi, Robiola con Tartufo e uova di quaglia


Gently fry the onion. When soft, add the chopped asparagus stalks, setting the tips to one side. Add the rice and, when toasted, pour over the wine. Add the stock a little at a time. When almost cooked, add the asparagus tips and stir in the Robiola Osella with Truffle.

Place the rice on the plates and add the raw yolks on top.