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Saffron rice blinis with asparagus tips

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

Start cooking

Details

13

Ingredients

9

Steps

Time

20'

Prep

25'

Cooking

45'

Total

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
Make it now
  • 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.

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Saffron rice blinis with asparagus tips

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.

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