Log in o Sign up and enjoy ThermoRecetas

Risotto with wild asparagus, boletus confit and crunchy ham

Rice70 minutes6 people450 calories
1/52/53/54/55/5 (10 votes)
Loading ...

By Irene Arcas

Rissotto with wild asparagus, confit boletus and crunchy ham

A delight of risotto with wild asparagus, boletus confit and crunchy ham we loved it! And have you seen the name? It sounds great, so I recommend this dish for when you have guests. You will surprise them, you will see. If you like risottos, like the one in foie and mushrooms or the four cheeses, you have to make this recipe.

Perhaps from the name it seems a tremendously elaborate dish, but it is not like that. It takes a while to confit the mushrooms, but it is more work of the thermomix, than ours. As always, we let her work for us and we are dedicated to preparing the next steps or whatever else we have to do.

For the rest, it is a recipe balanced nutritionally speaking and that I think everyone can like, including the most Kids. The ingredients are also easy to find and inexpensive. For the boletus I recommend that you use a frozen preparation or those that come dehydrated in jars. They are not expensive and are very popular.

You will have boletus and oil left over from having candied them. Store everything in a jar, cover the oil and keep it in the fridge for 1 week. You can use it to make pasta. Delicious!

I have obtained the recipe from the book "101 rices in the world" by Thermomix.

Risotto with wild asparagus, boletus confit and crunchy ham

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Exquisite rice, with different textures thanks to the boletus and the crunchy ham. Ideal for when we have guests. Easy and inexpensive.

Risotto with wild asparagus, boletus confit and crunchy ham
  • Irene Arcas
  • Recipe type: Rice dishes
  • Calories: 450
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

To decorate:

  • 100 gr of Serrano ham

Confit boletus:

  • 1 sprig of fresh rosemary
  • 1 hoja de laurel
  • 1 sprig of fresh thyme
  • 1 garlic clove
  • 1 / 2 chilli
  • 1 teaspoon of salt
  • 250 gr of boletus (I used frozen)
  • 250 gr of extra virgin olive oil

Rice:

  • 100 gr of onion
  • 1 garlic clove
  • 50 gr of oil to confit the boletus
  • 350 gr of short grain rice
  • 5 wild asparagus cut into chunks
  • 50 gr of white wine
  • 800 gr of boiling poultry or meat broth
  • a few strands of saffron
  • shawl
  • 150 gr of confit boletus
  • 2 tablespoons of Parmesan or Manchego cheese

Preparation

  1. We put the ham slices in the microwave between two sheets of absorbent paper for 1 minute and a half. Let it cold down. (We can also put them in the oven between baking paper and cook it for 10 minutes at 200º, but making sure they do not burn).

  2. We put all the ingredients for the confit boletus in the glass and program 30 minutes, 90º, spoon speed, left turn. We put it in an airtight jar, let it cool down and store it in the fridge to preserve it.

  3. We put the onion and garlic in the glass. We shred 2 seconds, speed 5. With the spatula, we lower the vegetables from the lid and from the inside of the glass towards the blades.

  4. Add the oil and fry 5 minutes, varoma temperature, spoon speed.

  5. Add the rice and asparagus and sauté 3 minutes, varoma temperature, left turn, spoon speed.

  6. We add the wine and program 1 minute, varoma temperature, counterclockwise, spoon speed without putting the beaker, so we will facilitate evaporation.

  7. Add the broth, saffron and salt. We program 13 minutes, temperature 100º, turn to the left, spoon speed and halfway through cooking we add the boletus candied by the jar (it is not necessary for the machine or to open the lid).

  8. We pour the contents into a source and sprinkle with the grated cheese on top (optional). Serve and decorate with the crunchy ham cut into strips.

Equivalences with TM21

Table of equivalences TM31 / TM21

More information - risotto de foie and mushrooms, Risotto four cheeses


Discover other recipes of: Rice and Pasta

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   nani nani said
    ago 11 years

      It is very appetizing! I want to do it, but I ask you, in the ingredients of the confit boletus he puts twice a sprig of fresh rosemary ... Is something wrong? Thanks!!

    Reply to nani nani
    1.    Irene Arcas said
      ago 11 years

      Forgive me Nani, one branch was thyme, but of course everything is optional. Thank you very much for following us and for making our recipes. A kiss!

      Reply to Irene Arcas
  2.   mj arevalo said
    ago 11 years

    It looks good and it must be delicious, but with the ham, it is very vegetarian, isn't it?

    Reply to Mj Arevalo