Saffron rice blinis with asparagus tips

Signed by: Vivien Reimbelli

Prep work

20min

Cooking

25min

Italy

Saffron rice blinis with asparagus tips

An elegant starter to be served also as a warm apetizer

Ingredients

  • 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.

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