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Risotto and asparagus

post #1 of 4
Thread Starter 

Asparagus go very well with eggs, ham, some cheeses etc. So, this experiment turned out quite well. Should be even much better looking with green asparagus and a more modern presentation than the one below.

 

The small rolls are very thin omelettes; simply use few eggs in a wide pan. They cook in less than 15 seconds! Take from the fire, I sprinkled them with finely chopped local lightly smoked ham, flat parcely and chives. Roll them tightly and set aside. When serving, just cut into slices.

 

Risotto made with asparagus cooked in a light chickenstock; peels and ends were cooked in there first, to get the maximum flavor out of them before cooking the asparagus. Rice is spanish Bomba. The risotto is made the classical way, stirring all the time; heat olive oil, sweat shallot, add rice and let roast a while and coat with oil, add white wine and let evaporate, add stock a ladle at a time until each time completely evaporated.

Last minutes; add a tbsp of pureed asparagus ends or stalks, then adding asparagus stalks in chunks, butter, pecorino. Let rest, covered, for a few minutes.

Serve with egg rolls and asparagustips on top and some pecorino and chives.

 

risottoAspergesEi.jpg

 

post #2 of 4

Lovely.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 4

Do you rest after the butter & cheese? I usually rest before.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by brownedoff View Post

Do you rest after the butter & cheese? I usually rest before.



Well there may occur some changes in the consistency when resting it like I do. I always keep some stock aside to give the preparation an ultimate tweak if necessary. Is this the way it should be? I don't know, but it seems to work.

 

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