Asparagus with Spelt Risotto
This is a very fresh dish that highlights the products of the spring season. It goes really well with grilled fish or seafood, or on its own.
Remove the skin of <quantity>150<unit>g</unit></quantity> of guanciale and thinly slice it crosswise
Add guanciale to a pan and set on low heat
Degrease the guanciale and cook, occasionally stirring, until crispy
Drain it to remove the fat
Transfer to a tray lined with paper towel to dry excess oil and cool
Put the guanciale on a cutting board and chop it into small pieces. Reserve
Add <quantity>1¾<unit>cups</unit></quantity> of vegetable oil to a saucepan over medium-low heat. Warm to <temperature>50<unit>ºC</unit></temperature>
Add <quantity>3<unit>bunches</unit></quantity> of lovage to a blender
Add the vegetable oil. Blend on medium-high speed until completely pulverized
Strain the mixture through a fine mesh sieve. Press slightly to extract as much of the oil as possible. The lovage oil is ready
Add <quantity>1½<unit>cups</unit></quantity> of spelt to a pot with <quantity>3<unit>cups</unit></quantity> of water and salt to taste. Bring to a boil. Cook for 15m until al dente
Strain the spelt through a sieve. Drain well
Heat <quantity>2<unit>cups</unit></quantity> of vegetable oil to <temperature>180<unit>°C</unit></temperature>. Fry <quantity>½<unit>cup</unit></quantity> of the cooked spelt until crispy. Remove from the oil and season with salt to taste while hot
Chop mint and coriander leaves to taste
Melt <quantity>3<unit>tbsp</unit></quantity> of butter in a saucepan. Heat until nutty golden brown. Allow the brown butter to cool in a bowl
In the same saucepan, add the remaining spelt over medium heat. Pour the brown butter over the spelt and stir
Season with salt to taste and add <quantity>¼<unit>cup</unit></quantity> of grated parmesan. Mix until the parmesan melts
Add the chopped coriander and mint. Mix to combine
Add the fried spelt
Add the zest of <quantity>¼</quantity> of a lemon. The spelt risotto is ready
Bring a medium pot filled with water to a boil and add a handful of salt
Break and shell <quantity>1½<unit>cups</unit></quantity> of green peas
Prepare an ice bath in a medium container
Add the peas to the boiling water and cook for 2m until tender
Drain the peas and tranfer them to the ice bath
Strain the peas and blend them on medium speed with <quantity>⅓<unit>cup</unit></quantity> of water
Add <quantity>2<unit>tbsp</unit></quantity> of cold butter
Add <quantity>1<unit>tbsp</unit></quantity> of lovage oil and salt to taste
Blend until completely smooth. The pea purée is ready
Bring a medium pot filled with water to a boil and add two handfuls of salt
Remove the hardest part of the base of <quantity>8</quantity> asparagus. Scrape off the scales and peel the stalk ends to remove the tough skin
Prepare an ice bath that is heavily seasoned with salt
Add the clean asparagus to the boiling water and cook for 1m. It should still be crunchy
Transfer the asparagus to the ice bath and let them cool for 2m
Brown <quantity>3<unit>tbsp</unit></quantity> of butter in a pan over medium heat. Add the blanched asparagus and salt to taste
Cook the asparagus for 1m until tender. Flip and toss to cook evenly. Remove from heat
Add <quantity>2<unit>tbsp</unit></quantity> of the pea purée to the side of a serving plate. Place <quantity>4</quantity> pieces of asparagus next to it
Add <quantity>2<unit>tbsp</unit></quantity> of the spelt risotto on top of the purée. Garnish with the guanciale and finish with <quantity>1<unit>tbsp</unit></quantity> of the lovage oil
The asparagus with pea purée, guanciale & spelt risotto is ready! Enjoy!
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