Asparagus risotto with Pancetta
Standard
Serve hot
Risotto Portobello
Standard
Serve hot
Print recipe
Ingredients
- Risotto (B13) - 130 g (or in function of the Portobello size)
- Portobello - 1 pc.
- Paris mushrooms - 3 pcs.
- Coppa chips - 2 pcs.
- Grated Parmesan - 10 g
- Thyme - 1/2 twig
- Olive oil
- Salt and pepper
- Sauté green asparagus and roasted cherry tomatoes (decoration)
Preparation
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Ingredients
- Risotto (B13) - 130 g (or in function of the Portobello size)
- Portobello - 1 pc.
- Paris mushrooms - 3 pcs.
- Coppa chips - 2 pcs.
- Grated Parmesan - 10 g
- Thyme - 1/2 twig
- Olive oil
- Salt and pepper
- Sauté green asparagus and roasted cherry tomatoes (decoration)
Risotto Portobello
Preparation
Clean and remove the portobello stem and blades. Reserve the base and the blades. Oil and season with salt and pepper. Bake at 180° C in the oven for 10 to 15 minutes. Make a duxelles with the Paris mushrooms, the stem and the blades of the Portobello. Fry everything in olive oil and add the thyme. Reserve the duxelles.
Heat the risotto for 2 to 3 minutes in a hot pan with a little olive oil and stir constantly. Once the risotto is ready, add the mushroom duxelles. Stuff the mushrooms with the risotto and sprinkle with grated Parmesan. Gratinate under the salamander if it is still hot or reheat everything in the oven.
Arrange the stuffed mushrooms on a bed of pan-fried young asparagus. Arrange the roasted cherry tomatoes, crumble a crisp on top and finish the garnish with the second coppa crisp and a few shavings of Parmesan.
Tip
Perfect as a starter. If it's to serve as a side dish for meat, it's best not to add coppa.