Asparagus and Speck Risotto in a Parmesan Crust

Name: Asparagus and Speck Risotto in a Parmesan Crust
Ingredients: 1 cup risotto rice (about 180 grams); 3.5 oz speck (about 100 grams); 7 oz asparagus (about 200 grams); 6 tablespoons grated Parmesan cheese; as needed Vegetable broth,; as needed Extra virgin olive oil,; 1 tablespoon heavy cream; as needed Salt,

Giulia De Iuliis @lacucinadigiulia

Teramo

Asparagus and Speck Risotto in a Parmesan Crust

Giulia De Iuliis @lacucinadigiulia

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Ingredients

1 cuprisotto rice (about 180 grams)
3.5 ozspeck (about 100 grams)
7 ozasparagus (about 200 grams)
6 tablespoonsgrated Parmesan cheese
as neededVegetable broth,
as neededExtra virgin olive oil,
1 tablespoonheavy cream
as neededSalt,

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Steps

1

Cut two 7-inch (18 cm) squares of parchment paper. Sprinkle 3 tablespoons of Parmesan onto each square and spread it out with a spoon to form a circle at least 6 inches (15 cm) in diameter. Bake at 350°F (180°C) for 7-8 minutes, until the cheese melts, becomes firm, and turns golden.
2

Remove from the oven and place each cheese circle over an upside-down mug to shape it into a bowl, gently pressing with another smaller mug. Let cool until the Parmesan bowls are solid.
3

Cook the risotto. In a pot, heat a little olive oil, add the chopped asparagus and a pinch of salt. Sauté for 5 minutes.
4

Once the asparagus has softened, add pieces of speck and the rice. Sauté for a few more minutes.
5

Begin adding the vegetable broth one ladle at a time (if you want to speed things up, you can add a bouillon cube and pour in water gradually).
6

Meanwhile, in a small pan, sauté a couple of slices of speck cut into thin strips until crispy for garnish.
7

When the rice is cooked, stir in 1 tablespoon of heavy cream. Let it rest for a few minutes, then serve the risotto inside the Parmesan bowls (the bowls may start to melt, so serve quickly) and top with the crispy speck pieces.