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(per 4 persone)
350g di riso per risotti (il mio è di amici di famiglia che lo producono)
1 mazzo di viole selvatiche (solo fiori)
200 gr di asparagi dell’orto
50 gr di ricotta fresca (sempre dei contadini qui vicino)
1-2cm di cipollina fresca
1/2 cucchiaio di olio evo (degli ulivi di Tredozio)
1,2 l di brodo di verdure o acqua
(+ 70ml di prosecco se volete sfumarlo)
(for 2 persons)
Parboiled rice 100g
50 g of wild violets (flowers only)
80-100 grams of asparagus
2 tablespoons fresh ricotta cheese
1-2cm of fresh chives
1/2 tablespoon extra virgin olive oil km0
Cut the onion finely, put in a fine mesh strainer and pass it undercold running water.
Then dry it with a cotton cloth.
Wash and clean the asparagus, then cut them into slices about 5mm thick. Similarlywash the flowers of violets. Put everything aside.
Put to boil the water (or vegetable broth if you have) in a saucepan to add to therisotto, but hand in a pot where you can place the basket to cook the vegetables formaybe a second dish (I cooked the asparagus for this recipe HERE).
Put the extra virgin olive oil in a pot of rice and then add the onion. The important thing is that the onion is dry as possible because–as I learned during the Power &Welfare–water degrades the oil and makes it less healthy.
After that let cook the onion over low heat so that the extra virgin olive oil never reaches the smoke point.
When it is golden, add the asparagus and 1/3 of the violets. Weighing the rice and add to vegetables, stirring to brown it (no toast!) For about a minute.
At this point add the water gradually as a normal risotto.
Approximately 8-10 minutes before the risotto is cooked, add the rest of the flowersand stir well so that all amalgams.
Cook with the timing and methods of a classic risotto.
When the rice is ready Get it out from the heat and add the cheese, stirring so that itcompletely amalgams.
At this point I put everything in coppapasta oval and have served garnished with violets Pansè and steamed asparagus.