Minestra Di Risi E Sparasi Asparagus Broth Recipes

ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)

Steps:

• Rinse the asparagus; snap off the tough bottom stubs.
• Slice the spears crosswise into 1/3 inch chunks, including the tips.
• Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
• Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
• Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
• Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
• Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
• Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
• Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
• Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
• Season with freshly ground black pepper, and more salt to taste.
• Stir in 2 tablespoons olive oil and ½ cup grated cheese.
• Serve immediately in warm bowls, with more cheese and oil at the table.

CHEESY RISI E BISI

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)

Steps:

• Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
• Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
• Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
• Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
• Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
• Cover. Cook on high 60 minutes.
• Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.

ASPARAGUS WITH LEMON BROTH (LOW SODIUM)

Steps:

• Wash asparagus and break off the tough, woody ends.
• Heat oil over medium heat in saute pan large enough to hold all the ingredients.
• Add shallot and garlic and cook 5 minutes.
• Add chicken broth, lemon juice and sugar; stir to blend.
• Drop in the asparagus, turn up the heat and bring to a boil.
• Once at a boil, decrease heat to low and simmer uncovered until asparagus is just tender (about 8-10 minutes).
• Remove asparagus to a platter and pour the juice over it just before serving and top with black pepper.
• Note: Feel free to thicken up the sauce with a little cornstarch mixed with cold water if you like.

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.