Asparagus And Rice Soup Minestra Di Asparagi E Riso Recipes

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)

Steps:

• Rinse the asparagus; snap off the tough bottom stubs.
• Slice the spears crosswise into 1/3 inch chunks, including the tips.
• Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
• Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
• Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
• Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
• Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
• Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
• Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
• Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
• Season with freshly ground black pepper, and more salt to taste.
• Stir in 2 tablespoons olive oil and ½ cup grated cheese.
• Serve immediately in warm bowls, with more cheese and oil at the table.

MINESTRA DI RISI E SPARASI (ASPARAGUS BROTH)

Steps:

• Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.

RISOTTO WITH ASPARAGUS

Steps:

• Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
• In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
• Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
• Stir in the cheese, correct seasoning, sprinkle with chives and serve.

ASPARAGUS AND WILD RICE SOUP

Steps:

• Prepare rice according to package directions, set aside.
• Heat oil in large saucepan on medium-high.
• Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
• Add rice, broth, salt and pepper; bring to boil.
• Mix evaporated milk with constarch in small bowl until smooth.
• Add to saucepan.
• Cook 3-5 minutes, stirring occasionally until thickened.
• Stir in parsley.
• For vegetarians use the vegetable stock.

CHICKEN SOUP WITH ASPARAGUS AND RICE

Steps:

• In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
• Stir in the rice and add the chicken stock.
• Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
• Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
• Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
• Heat the remaining 2 Tablespoons of olive oil in a skillet.
• Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
• Add the asparagus tips and saute an additional minute.
• When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
• Bring to a boil; remove from heat.
• Season with salt and pepper.
• Serve.