▶Ingredients
Cream of white asparagus
5 White asparagus
20 g Butter
Brodo Vegetale
Salt
Sweet Shrimp Sauce
250 g Sweet shrimp (use deveined heads and shells for sauce)
1/4 Onion
1/3 Stalk celery
EV olive oil
Salt
160 g Italian rice (carnaroli rice)
1.5-1.6 L Brodo Vegetale (Always warm the risotto in a separate pot to keep it boiling and use it warm.)
Small amount of white asparagus, cut into rice-sized pieces
40 g Parmigiano Reggiano Chesse
About 2 heaping spoons of Burro Acido
Salt
Finishing touches
Asparagus heads (lightly boiled)
EV olive oil
Salt
▶How to make Brodo Vegetale (You don't have to make it very well.)
(1) Wash the peels and scraps of the vegetables to be used at the time and put them in the pot. In this case, we used onion, celery, white asparagus peels, etc. Add bay leaves and black pepper to taste.
(2) Fill the pot with water until the vegetables are half submerged.
Add plenty of ice (roughly the same amount as water).
(If you cook the vegetables at a high simmer, the vegetables will become mushy.)
5) Strain immediately after turning off the heat and freeze the unused portion.
▶How to make Burro Acido
2 onions
200 cc white wine
20 cc vinegar
100 g butter
salt
1) Soften butter.
2) Slice the onion and put it in a pot with the white wine, vinegar, and salt and cook over low heat.
When most of the water is gone (about a spoonful left after tilting the pan), turn off the heat and strain through a strainer to extract the water remaining in the onions.
Add a little bit of ③ to the butter with the temperature lowered to about 30℃ and mix to emulsify.
It will last quite a while if stored in the freezer.
▶How to make Brodo Vegetale (You don't have to make it very well.)
①Wash the peels and scraps of the vegetables to be used at the time and put them in the pot. In this case, we used onion, celery, white asparagus peels, etc. Add bay leaves and black pepper to taste.
② Fill the pot with water until the vegetables are half submerged.
③Add plenty of ice (roughly the same amount as water).
④Low heat from the beginning for about 1.5 hours. (If you simmer the vegetables at a high simmer, they will become soggy.)
⑤ Strain immediately after turning off the heat and freeze the unused portion.
▶How to make Burro Acido
2 onions
200 cc white wine
20 cc vinegar
100 g butter
salt
① Soften butter.
②Slice the onion and put it in a pot with the white wine, vinegar, and salt and cook over low heat.
When most of the water is gone (about a spoonful left after tilting the pan), turn off the heat and strain through a strainer to extract the water remaining in the onions.
Add a little bit of ③ to the butter with the temperature lowered to about 30℃ and mix to emulsify.
It will last quite a while if stored in the freezer.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Risotto with White Asparagus and Shrimps / Risotto con Asparasi Bianchi e Gamberetti
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