For several days I had purchased 30 grams of mullet roe, not knowing what to do. The
see again and again in the fridge, so clear, so soft ... and did not know what to do!
I did not want it to be trivialized and even follow recipes already known: I wanted to ... it was mine.
And today, by chance, glancing once again they were there in a row: asparagus, roe and zucchini flowers. I was stuck spending a hurry in the fridge and basket of vegetables I did not have space here and that the case did the rest.
Will soon to prepare the broth flavored with asparagus risotto and so to think about for the evening.
He could not start that way.
Ingredients 280-300 g of rice carnaroli
about 1 liter of broth 1 bunch asparagus
10 zucchini blossoms 1 small onion
white pepper 30 g butter 40 g pecorino
Crotone (or a fresh pecorino)
few grams of mullet roe
1 / 2 cup dry white wine (I used a yellow ribolla)
extra virgin olive oil (I used a double, Flaminio)
procedure
Cook the asparagus after eliminated the hardest part out of the water and leaving the tips.
Cut the tips and set aside.
Blend the asparagus stalks with a piece of stock (just to help the formation of cream) and cheese.
Fry the onion cut very fine. Far
Sfregola rice and then proceed as with any risotto, with wine blending and adding broth until 5 minutes from the end of cooking rice.
At this point, remove from heat and stir the rice with butter and cream of asparagus.
Add the asparagus tips and cut into julienne zucchini flowers.
A sprinkling of white pepper and roe and serve.
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