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Serves
US | Metric
Ingredients
Risotto
  • 2 Shallots finely diced
  • 2 Crushed garlic cloves
  • 160 g Risotto rice
  • 350 ml Dry white wine
  • 450 ml Chicken stock
  • 60 g Grated parmesan
  • 3 Sprigs fresh thyme
  • 1 tbsp Creme fraiche
  • 8 Asparagus
  • 50 g Toasted pine nuts
  • 4 Slices serrano ham
  • 1 tbsp Butter
  • 1 Medium sized burrata
Basil Oil
  • 1 Large bunch of fresh basil
  • 75 ml Extra virgin olive oil
  • 1 Pinch of salt
Asparagus Risotto, Crispy Serrano Ham, Toasted Pine Nuts, Burrata & Basil Oil Asparagus Risotto, Crispy Serrano Ham, Toasted Pine Nuts, Burrata & Basil Oil

Asparagus Risotto, Crispy Serrano Ham, Toasted Pine Nuts, Burrata & Basil Oil

Date Night Done Right!

Prep 35 minutes
Total 1 hour 20 minutes

Basil Oil:

  • Place a saucepan of water on a high heat until boiling.
  • Pour cold water into a large bowl and add ice.
  • Add the basil to the boiling water for 30 seconds. Remove and place in the iced water immediately.
  • Place on a piece of kitchen towel and pat dry before adding to a mini food processor.
  • Add the oil and blitz. Add a pinch of salt and blitz again. Leave to stand for around 20 mins before straining into jug. Place to one side until ready to use.


Risotto:

  • Fry the shallots, garlic and fresh thyme in a large frying pan in a little oil. Cook for 10 minutes until the onions have softened and are golden in colour.
  • Tip in the risotto rice, add the butter and lightly toast for 3/4 minutes. Add the wine, one ladle at a time allowing the rice to fully absorb before adding the next.
  • Repeat with the chicken stock adding one ladle at a time. This whole process should take about 40/45 minutes and the rice should be slightly al dente.
  • Chop the asparagus into bit medium sized chunks and stir through.
  • Now add the parmesan and cook on a low heat for 3/4minutes until the asparagus still as a little bite.
  • Just before serving, stir through 1 tbsp of creme fraiche and season with salt and pepper.


To plate:

  • Place the ham into a baking tray and place in the oven at 180℃ for 12 minutes or until crisp.
  • Lightly toast the pine nuts in a frying pan.
  • Slice the burrata in half or quarters depending on how much you want!
  • Add the risotto to your bowl, sprinkle over the pine nuts. Add the burrata on top and sprinkle over the crispy ham. Lastly, generously drizzle over the basil oil.
Asparagus Risotto, Crispy Serrano Ham, Toasted Pine Nuts, Burrata & Basil Oil Asparagus Risotto, Crispy Serrano Ham, Toasted Pine Nuts, Burrata & Basil Oil

Asparagus Risotto, Crispy Serrano Ham, Toasted Pine Nuts, Burrata & Basil Oil

Date Night Done Right!

favorite
print
like
Prep 35 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
Risotto
  • 2 Shallots finely diced
  • 2 Crushed garlic cloves
  • 160 g Risotto rice
  • 350 ml Dry white wine
  • 450 ml Chicken stock
  • 60 g Grated parmesan
  • 3 Sprigs fresh thyme
  • 1 tbsp Creme fraiche
  • 8 Asparagus
  • 50 g Toasted pine nuts
  • 4 Slices serrano ham
  • 1 tbsp Butter
  • 1 Medium sized burrata
Basil Oil
  • 1 Large bunch of fresh basil
  • 75 ml Extra virgin olive oil
  • 1 Pinch of salt

Basil Oil:

  • Place a saucepan of water on a high heat until boiling.
  • Pour cold water into a large bowl and add ice.
  • Add the basil to the boiling water for 30 seconds. Remove and place in the iced water immediately.
  • Place on a piece of kitchen towel and pat dry before adding to a mini food processor.
  • Add the oil and blitz. Add a pinch of salt and blitz again. Leave to stand for around 20 mins before straining into jug. Place to one side until ready to use.


Risotto:

  • Fry the shallots, garlic and fresh thyme in a large frying pan in a little oil. Cook for 10 minutes until the onions have softened and are golden in colour.
  • Tip in the risotto rice, add the butter and lightly toast for 3/4 minutes. Add the wine, one ladle at a time allowing the rice to fully absorb before adding the next.
  • Repeat with the chicken stock adding one ladle at a time. This whole process should take about 40/45 minutes and the rice should be slightly al dente.
  • Chop the asparagus into bit medium sized chunks and stir through.
  • Now add the parmesan and cook on a low heat for 3/4minutes until the asparagus still as a little bite.
  • Just before serving, stir through 1 tbsp of creme fraiche and season with salt and pepper.


To plate:

  • Place the ham into a baking tray and place in the oven at 180℃ for 12 minutes or until crisp.
  • Lightly toast the pine nuts in a frying pan.
  • Slice the burrata in half or quarters depending on how much you want!
  • Add the risotto to your bowl, sprinkle over the pine nuts. Add the burrata on top and sprinkle over the crispy ham. Lastly, generously drizzle over the basil oil.