Risotto With Asparagus And Ricotta Salata 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.

FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
• Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
• Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
• Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

RISOTTO WITH ASPARAGUS AND RICOTTA SALATA

Steps:

• In a heavy skillet, heat three tablespoons butter and add the shallots. Cook until soft. Add the rice and cook, stirring, until the grains become opaque and are thoroughly coated with the butter.
• Turn up heat and add white wine, stirring continuously. When evaporated, add hot chicken stock a ladle at a time and keep rice at a gentle simmer, stirring all the time.
• Cut the asparagus into one-inch slices on the diagonal. When the rice is still slightly hard in the middle (after about 15 minutes), stir in the asparagus and continue cooking, ladling in more stock, until the rice is al dente. It should be creamy, a little chewy but firm to the bite. Add the peas to the mixture about three minutes before the end of cooking.
• Off heat, stir in remaining tablespoon of butter, a tablespoon of Parmesan and season with salt and pepper. Sprinkle risotto with crumbled ricotta salata. Freshly grated Parmesan may be passed at the table.

BEET RISOTTO WITH ROASTED ASPARAGUS AND RICOTTA SALATA

Steps:

• Preheat the oven to 425 degrees F. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
• While the risotto is working, on a baking sheet, toss the asparagus with the remaining 2 tablespoons EVOO, season with salt and pepper and roast for 10 minutes.
• Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.

RISOTTO WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
• Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
• Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
• Add prosciutto and sauté for 3 more minutes.
• Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
• Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
• Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
• Add reserved asparagus puree and stir until absorbed, about 3 minutes.
• Stir in the remaining butter, Parmesan and cream but do not return to the heat.
• * Slightly bend each stalk and allow it to „snap" naturally - it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.

BEET RISOTTO

Steps:

• Preheat the oven to 425 degrees.
• In a medium pot, warm the broth over medium heat.
• In a large skillet or medium dutch oven, heat 3 tablespoons olive oil over medium high heat.
• Stir in the rice to coat with the oil, toast for 2 minutes.
• Add the beets, onion and garlic and cook until softened, about 5 minutes.
• Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
• While the risotto is cooking, you can roast 1 pound trimmed asparagus (cut on diagonal into 1 inch pieces) with tossed with olive oil and seasoned with salt and pepper in a 425 degree oven for 10 minutes.
• Serve shallow bowls of beet risotto - garnish with feta & asparagus if desired.

PASTA WITH ROASTED EGGPLANT SAUCE AND RICOTTA SALATA

Steps:

• Heat the oven to 425°F. Place a large pot of water on to boil.
• Place the eggplant on a cookie sheet. Pour about 1/2 cup EVOO into a dish. Brush the eggplant lightly with the EVOO. Season the eggplant with salt and pepper. Add the garlic to the cookie sheet and dab it with EVOO as well. Roast for 20 minutes or until both the garlic and the eggplant are tender.
• When the water comes to a boil, salt it liberally and add the pasta. Cook the pasta al dente, with a bite to it.
• Preheat a large skillet over medium heat. Add the remaining 2 tablespoons of EVOO and the onions and cook for 5 minutes. Place the cooked eggplant and the garlic in a food processor and process it into a smooth paste. Add the eggplant paste to the cooked onions then stir in the crushed tomatoes. Season the sauce with salt and pepper. Toss with the drained hot pasta and the shredded or torn basil. Top the pasta with lots of crumbled ricotta salata.

TOMATO AND HERBED RICOTTA SALATA SALAD

Steps:

• Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
• Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
• Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
• To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.