Saffron rice blinis with asparagus tips
Boil the eggs for 8 minutes. Then let the eggs cool under cold water.
Ingredients
- 250 grice for risotto
- 1onion
- 30 gbutter
- ½ glass ofdry white wine
- 400 gbones and meat scraps
- 200 gasparagus tips
- 200 gvegetables for stock
- 1 packetsaffron
- 2eggs
- a small handful ofparsley
- 1/2 teaspoonmixed groundede peppers
- 1 bustina disaffron
- -salt
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Step 1
Boil the eggs for 8 minutes.Then let the eggs cool under cold water.
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Step 2
In a pot set the bones and the scraps of meat, water and vegetables than boil for 30 minutes.
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Step 3
In a casserole fry the chopped onion with 2 tablespoons of oil.
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Step 4
Add the rice and cook for 1 minute then add the wine.
-
Step 5
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.
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Step 6
Pour the rice on a tray and flat it to a thickness of 1 centimeter then cool it down.
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Step 7
Bleach the asparagus tips in salted boiling water, rinse and cool it down.
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Step 8
With a mould cut the rice in discs then fry it in a pan with oil and butter.
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Step 9
Place the rice discs on a serving plate, top with the asparagus tips and the crumbled eggs, chopped parsley and grounded pepper.
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Step 1
Boil the eggs for 8 minutes.Then let the eggs cool under cold water.
Step 2
In a pot set the bones and the scraps of meat, water and vegetables than boil for 30 minutes.
Step 3
In a casserole fry the chopped onion with 2 tablespoons of oil.
Step 4
Add the rice and cook for 1 minute then add the wine.
Step 5
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.
Step 6
Pour the rice on a tray and flat it to a thickness of 1 centimeter then cool it down.
Step 7
Bleach the asparagus tips in salted boiling water, rinse and cool it down.
Step 8
With a mould cut the rice in discs then fry it in a pan with oil and butter.
Step 9
Place the rice discs on a serving plate, top with the asparagus tips and the crumbled eggs, chopped parsley and grounded pepper.