Asparagus And Rice Soup Minestra Di Asparagi E Riso Recipes

MINESTRA DI RISI E SPARASI (ASPARAGUS BROTH)

Steps:

• Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.

ITALIAN RICE BALLS (SUPPLI DI RISO)

Steps:

• Heat stock in a large saucepan and keep on a constant simmer.
• Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
• Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
• Shape rice into 8 balls.
• Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
• Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
• Serve hot or cold.

BASIL RICE SOUP - MINESTRA DI RISO E BASILICO

Steps:

• Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally.
• Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese.
• Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.

POMODORI CON RISO

Steps:

• Preheat the oven to 180°C
• Slice the tops off of the tomatoes and set aside.
• Carefully, scoop out the flesh of the tomatoes with a spoon, taking care not to break the tomato shells.
• Put the tomato shells into a baking dish, without overlapping and leaving a little space between. Using a little salt, season inside and outside the shells.
• Puree the tomato flesh with a stick blender or in a blender.
• Heat 2 Tablespoons of the oil in a small saucepan with the garlic.
• Add the rice and the celery, and stir in the oil for a minute.
• Add half a cup of water and the tomato puree and season with salt and pepper.
• Cook for 10 minutes on medium heat.
• Remove from the heat, add the parmesan and the basil and stir through gently.
• Fill the tomato shells with the mixture. The rice will swell a little during cooking so do not overfill the tomatoes.
• Replace the tomato tops and splash with a little more oil. If desired, sprinkle the tops of the tomatoes with breadcrumbs.
• Add the remaining half cup of water to the oven dish.
• Cook in the preheated oven for 40 minutes, until the rice is cooked, most of the liquid has been absorbed, and the outside of the tomatoes are lightly and gorgeously golden.

CHICKEN SOUP WITH ASPARAGUS AND RICE

Steps:

• In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
• Stir in the rice and add the chicken stock.
• Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
• Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
• Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
• Heat the remaining 2 Tablespoons of olive oil in a skillet.
• Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
• Add the asparagus tips and saute an additional minute.
• When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
• Bring to a boil; remove from heat.
• Season with salt and pepper.
• Serve.

ASPARAGUS AND WILD RICE SOUP

Steps:

• Prepare rice according to package directions, set aside.
• Heat oil in large saucepan on medium-high.
• Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
• Add rice, broth, salt and pepper; bring to boil.
• Mix evaporated milk with constarch in small bowl until smooth.
• Add to saucepan.
• Cook 3-5 minutes, stirring occasionally until thickened.
• Stir in parsley.
• For vegetarians use the vegetable stock.

MINESTRA DI FAGIOLI (BEAN SOUP)

Steps:

• Put the onion, garlic, and celery in a 5qt pot.
• Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
• cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
• Remove the rosemary sprig and the bay leaf.
• Add salt and pepper to tast.
• Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
• Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
• Drizzle with extra virgin olive oil and serve.