Saffron rice blinis with asparagus tips

Signed by: Vivien Reimbelli

Prep work





Saffron rice blinis with asparagus tips

An elegant starter to be served also as a warm apetizer


  • 250 g rice for risotto
  • 1 onion
  • 30 g butter
  • ½ glass of dry white wine
  • 400 g bones and meat scraps
  • 200 g asparagus tips
  • 200 g vegetables for stock
  • 1 bustina di saffron
  • 2 eggs
  • a small handful of parsley
  • 1/2 teaspoon mixed groundede peppers
  • - salt

Boil the eggs for 8 minutes.Then let the eggs cool under cold water.

In a pot set the bones and the scraps of meat, water and vegetables than boil for 30 minutes.

In a casserole fry the chopped onion with 2 tablespoons of oil.

Add the rice and cook for 1 minute then add the wine.

Evaporate the wine than add the stock 1 spoon at the time and keep mixing until the rice will be cooked. When almost ready add the saffron melted in a spoon of stock.

Pour the rice on a tray and flat it to a thickness of 1 centimeter then cool it down.

Bleach the asparagus tips in salted boiling water, rinse and cool it down.

With a mould cut the rice in discs then fry it in a pan with oil and butter.

Place the rice discs on a serving plate, top with the asparagus tips and the crumbled eggs, chopped parsley and grounded pepper.


My Wishlist

You must be logged in to use your wishlist.

Enter your account

Please select another product


Compare products

You can't buy more than 3 products. Please remove one product before adding another.