Minestra Di Risi E Sparasi Asparagus Broth Recipes

PARMESAN ASPARAGUS RICE

Steps:

• Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
• Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
• Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

WALNUT AND PANCETTA PANSOTI WITH ASPARAGUS IN PARMESAN BROTH

Steps:

• Make pansoti filling:
• Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes. Add onion and marjoram and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes. Remove from heat and transfer half of mixture to a 2-quart saucepan and remaining half to a bowl. Stir walnuts, parsley, 1/8 teaspoon salt, and pepper into mixture in bowl. Cool filling.
• Make sauce:
• Add water, red pepper flakes, and cheese rind to pancetta mixture in saucepan and simmer briskly, uncovered, until reduced to about 1 cup, about 12 minutes. Pour through a fine sieve into a bowl and stir in remaining 1/8 teaspoon salt.
• Form pansoti:
• Place 1 level teaspoon filling in center of 1 pasta square, keeping remaining squares covered tightly with plastic wrap. Moisten edges of pasta square with water and fold in half to form a triangle, pressing around filling to force out air (air pockets increase the chance of pansoti breaking during cooking) and then pressing edges to seal. Transfer to a dry kitchen towel. Make more pansoti in same manner.
• Cook asparagus and pansoti:
• Cook asparagus tips in a small saucepan of salted boiling water until crisp-tender, about 2 minutes. Drain in a sieve and plunge into a bowl of ice and cold water to stop cooking. Drain and pat dry.
• Bring a 6-quart pot of salted water to a boil, then add pansoti and cook at a strong simmer, gently stirring once or twice, until tender, 3 to 5 minutes.
• While pansoti are boiling, cook asparagus tips in oil in a small skillet over low heat until heated through, 1 to 2 minutes.
• Heat sauce in a 12-inch skillet over moderate heat until hot. Transfer pansoti with a slotted spoon to sauce and cook over moderate heat, stirring gently, 1 minute. Transfer pansoti to plates with slotted spoon, then top with some sauce and sprinkle with asparagus tips.

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.

CHEESY RISI E BISI

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

SUGARED ASPARAGUS

Steps:

• In a large skillet over medium-high, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender. , Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus.

RISI E BISI

Steps:

• Bring stock to a simmer in a small saucepan. Cover and keep warm. Melt 2 tablespoons butter with 1 tablespoon oil in a large heavy pot over medium heat. Add onion and sauté until soft (do not brown), about 5 minutes. Add pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
• Remove pan from heat. Stir in the remaining 1 tablespoon butter, 1 tablespoon oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.

BASIL RICE SOUP - MINESTRA DI RISO E BASILICO

Steps:

• Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.
• Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
• Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.