Saffron rice blinis with asparagus tips
Signed by: Vivien Reimbelli
Prep work
20min
Cooking
25min
Vivien Reimbelli
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.