Risotto with green asparagus, squid, hazelnuts and Parmesan
By Sandrine , blog : La table de Sandrine
- The risotto:
- 1 shallot
- Chicken leg
- 320g special risotto rice
- 10cl white wine
- 1 litre of hot bouillon with spices
- ½ bunch of chives
- 10cl single cream
- ½ tub of ricotta
- 1 piece fresh parmesan
- 1 lemon
- olive oil
- salt and pepper
- The squid:
- 4 small squid
- dash of olive oil
- 1 small shallot
- Chicken leg
- salt and pepper
- The presentation:
- bunch of asparagus
- few sprigs of chives
- pink peppercorns
- lemon zest
- whole hazelnuts
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Budget Friendly
Preheat the oven to 180 ° C. Coarsely chop the hazelnuts and place them on a baking tray lined with greaseproof paper. Let them roast for 10 minutes checking regularly and let them cool, then rub them in a cloth to remove the brown skin. Reserve.
Peel the green asparagus steam cook for 15 minutes. Cut off the heads and keep the rest of the asparagus for another use.
Halve each small squid and remove the tentacles and interior. Rinse well under cold water. Blot them on paper towels. Cut into thin strips. Heat a drizzle of olive oil in a pan with the shallot, peeled and chopped. Add the chopped squid, salt and pepper and cook for 2 minutes. Reserve.
Peel the shallots and chop finely. Heat in a pan a drizzle of olive oil and add the shallots. Cook, stirring, without browning. Add the rice in the pan, and coat well with olive oil and shallots. The rice should cook a few minutes on low heat without browning. When the rice is pearly, deglaze with the white wine and lemon juice, boil and evaporate completely. Pour a ladleful of a hot spicy bouillon stock, enough to cover all the rice, stirring constantly, cook again until there is no liquid left, and repeat the same operation as many times as necessary, always stirring constantly, over low heat. The rice is cooked when the grains are still slightly soft and firm inside. Stir in the cream, ricotta, a little freshly grated Parmesan cheese and chopped chives. Adjust seasoning if necessary. Reheat gently straightening the squid. Divide the risotto into 4 shallow bowls. Lay on top some squid, some heads of asparagus, crushed hazelnuts, parmesan and garnish with lemon zest, chives and pink peppercorns. Serve immediately!!!!!
Garnishing the plates:
Reheat gently the squid. Divide the risotto into 4 shallow bowls. Lay on top some squid, some asparagus heads, crushed hazelnuts, parmesan and garnish with lemon zest, chives and pink peppercorns. Serve immediately!!!!!
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Chef Tips and Tricks
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