Venere rice risotto with green asparagus, parmesan and ham
4 pers.
15min
30min
Ingredients
- 250g black rice, 10cl white wine
- 3 sachets ARIAKÉ Dashi Broth
- 400g green asparagus,
- 100g Parmesan shavings
- 1 onion, 1 garlic clove, oil, salt and pepper
The steps
- Infuse 3 sachets of ARIAKÉ Dashi Broth in 1L of water, set aside.
- In a frying pan, drizzle vegetable oil and sauté minced onion and garlic clove.
- Add the black rice and let it peel. Add the white wine and allow to dry.
- Pour in a ladleful of stock and cook over medium heat, stirring constantly. Repeat for approximately 15 minutes.
- Once the black rice is cooked, add the grated Parmesan and a drizzle of olive oil. Season with salt and pepper. Set aside.
- In a lightly oiled frying pan, quickly brown the pieces of Pata Negra ham.
- Add the asparagus, season with salt and pepper and toss gently to sear.
- Place the ham, asparagus and Parmesan shavings on top of the risotto.
