Pin It


Asparagus Risotto with Bacon Broth

Tuesday, 6 July 2010

Wonder what I did with the rest of that amazing bacon broth? I made more Momofuku style udon and the rest went into this!

Asparagus Risotto with Bacon Broth
Ingredients: serves 2
  • Olive oil
  • 1/2 tbs butter
  • 3 slices bacon - cut into small pieces
  • 6 shallots - diced
  • 3 cloves garlic - pressed
  • 150g arborio rice
  • 1/3 cup marsala wine
  • 2 (or more) cups bacon broth
  • 350g asparagus spears - ends snapped off and cut into 1 1/2 inches pieces
  • 3 tbs grated parmesan cheese
  • 1 handful fresh parsley - chopped
  • Sugar
  • Freshly ground black pepper
  • Lemon's juice
  • 2 poached eggs

  • Blanch asparagus, drain, wash with cold water and leave aside for later use.
  • Heat up a bit of oil in a pan.
  • Add bacon and fry until crispy. Remove and leave for later use.
  • Remove oil, leave about 1 tbs of oil in the pan, add butter.
  • Stir in shallots, fry until soft and translucent.
  • Add garlic, fry until fragrant.
  • Mix in rice, fry until the edges are translucent.
  • Pour in wine and mix well until liquid is evaporated.
  • Add 1/2 cup of bacon broth. Stir occasionally.
  • Add more broth when liquid is completely absorbed.
  • Continue until rice is cooked and all the liquid has been absorbed. You might have to add more broth to get the consistency or texture you like.
  • Stir in asparagus.
  • Season with sugar and black pepper. Add salt if necessary but it was salty enough for me.
  • Stir in parsley and parmesan cheese.
  • Squeeze in a bit of lemon juice, mix.
  • Serve with poached eggs nad crispy bacon!

Asparagus Risotto with Bacon Broth 2

0 oink oinks...:

Post a Comment