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First Courses

Cep and asparagus risotto

With raspberry oil and balsamic vinegar.

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy

Iker Erauzkin

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Iker Erauzkin

Ingredients

300 gr. carnaloni or bomba rice
400 gr. ceps
1 onion
1 bunch Asparagus tips
1 tray of raspberries
50 ml. cep oil
700 ml. vegetable stock
A knob of butter

Method

1. Saute the finely sliced onion until it begins to brown, then add sliced cep mushrooms and saute for a couple of minutes.
2. Add rice to the frying pan and saute. Add the vegetable stock gradually throughout the cooking, about 18 minutes.
3. Add the chopped Asparagus two minutes before the end of cooking. Once the cooked rice has "dried out", add a knob of butter and mix well.
4. Serve with a few drops of sweet balsamic vinegar and a tablespoon of cep oil mixed with Raspberry puree.

Tip

For an intensely flavored rice, cook the rice with cep stock instead of vegetable stock. You can also lmix the rice with a spoonful of cream or a spoonful of Parmesan cheese.

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