03. Dec, 2020
Green asparagus risotto with roasted hazelnuts, crispy bacon and herb omelette strips
Meat, Main course,A particularly fine variation of the classic green asparagus risotto!
Used SENNA Products:
SENNA Delikatess
• No spitting when frying in the frying pan
• Good overrun
• Good liquid absorption
• With vitamins A and D
Art.Nr.: 1214201 | 10kg (4 x 2,5kg)
Monini Anfora Olivenöl
Art.Nr.: 1249601 | 3l (4 x 3l)
bali® Riso Cremona Arborio
• Original italienischer Arborio Reis
• Besonders große Reiskörner in extrafeiner Qualität
• Klebt nicht und bleibt stets bissfest
• Perfekt für italienische Gerichte wie Risotto
Art.Nr.: 1290045 | 5kg (3 x 5kg)
Preparation
- To make the risotto, heat the SENNA Delikatess margarine in a pan and braise the finely chopped onions and garlic in this.
- Add the rice and stir until it is translucent.
- Deglaze with white wine and bring back to the boil briefly with a little vegetable stock. Add the green asparagus.
- Gradually add the vegetable stock and cook over a medium heat. Stir frequently.
- Finally mix in the Parmesan and hazelnuts and season with salt and pepper if necessary.
- Serve with the crispy fried bacon.
- To make the herb omelette, first beat together with eggs and sour cream.
- Then add the flour and mineral water and stir the dough until smooth.
- Season to taste with salt, pepper and nutmeg and leave to soak for approx. 20 min.
- Fold the chopped herbs into the dough.
- Heat a little Monini Anfora olive oil in a pan and add the dough in portions.
- Bake individual pancakes over a medium heat, remove and place on kitchen roll to drain the grease.
- Cut the omelettes into strips and serve with the risotto.
Our tip
