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Receta White Asparagus Risotto & Gouda Cream Sauce
by Evelyn Scott

White Asparagus Risotto & Gouda Cream Sauce


A creamy risotto with white asparagus, gouda cheese and thin slices of crisp country ham.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 cup vegetable oil
  • 6 ounces country ham, thinly shaved
  • 5 1/4 cups vegetable stock or broth
  • 1 pound white asparagus, trimmed and cut into one inch pieces
  • 2 tablespoons olive oil
  • 1/2 cup shallots, finely chopped
  • 1 1/2 cups arborio rice
  • 1/4 cup heavy cream
  • 1 teaspoon white pepper
  • 3 tablespoons butter
  • 3/4 cup smoked gouda cheese, shredded and divided
  • 1/4 cup lightly toasted cornbread crumbs
  • 4 cilantro sprigs

Direcciones

  1. Heat vegetable oil in a medium skillet and cook ham over medium heat until crispy on both sides.
  2. Remove to paper towels to drain, then set aside.
  3. Bring vegetable stock to a boil in a large saucepan and blanch asparagus for 2 minutes.
  4. Remove asparagus from stock and shock in ice water until chilled, then drain thoroughly.
  5. Reduce stock to low heat and keep hot.
  6. Meanwhile, add oil and shallots to a large skillet and saute three minutes over medium heat.
  7. Add rice and stir until lightly golden, 3-4 minutes.
  8. Add 1/2 cup stock and allow to cook until liquid evaporates. Continue stirring rice and adding stock, one cup at a time, for 15 minutes.
  9. After 15 minutes, add cream, any remaining stock and pepper. Continue to cook and stir constantly until mixture is tender and creamy, but slightly firm in the center.
  10. Remove saucepan from heat, stir in asparagus, butter and 1/2 cup gouda cheese.
  11. Spoon risotto on individual serving plates followed with reserved cheese and crispy ham.
  12. Sprinkle cornbread crumbs over top and garnish with cilantro sprig.