Asparagus risotto with green asparagus and clams with Thermomix
Last Updated on
Total: 55 min Diners: 4
I love risottos and even more if I make them in the Thermomix because I don’t need to be continuously stirring it, the machine does it by itself and I can dedicate myself to do other things.
We are going to use the three heights of the machine, since we will prepare the broth at the same time we open the clams and steam the asparagus.
It is advisable to use a special rice for risotto (Carnaroli or Arborio varieties, for example), as they have more capacity to absorb liquid and greater capacity to release starch, which will provide that mellow texture that we like so much.
Ingredients to make wild asparagus and baby squid risotto
For the risotto
. Cuttlefish, 500 g Wild asparagus, one bunch Onion, 40 g Extra virgin olive oil, 30 g SOS Special Risotto rice, 320 g Dry white wine, 100 g Salt, a pinch Fish stock, 500 g Parmesan cheese, 50 g
For the stock
Water, 600 g Fish heads and bones Leek, 1 Extra virgin olive oil, 25 g Salt, 1 tsp
01: We prepare the broth at the same time we open the clams and steam the wild asparagus
3 photos
Risotto of wild asparagus and clams with Thermomix<
The first thing to do is to soak the mussels in cold water with a little salt for at least an hour to release the grit they may have. In addition, I usually go over them one by one so that there is none empty of meat and full of sand that can ruin the preparation.
We will take advantage of the three heights of the Thermomix to make the fish stock at the same time, open the clams and cook the steamed wild asparagus.
Pour the water, the fish heads and bones, the leek cut into pieces of about 3 cm, the oil and salt into the Thermomix mixing bowl. We can also add shells and heads of seafood such as shrimp or prawns that we have reserved in the freezer of some other preparation.
We rinse and wash the clams well and put them inside the Varoma container. The juice that the clams will release when they open will fall into the broth and enrich it.
Wash the wild asparagus, remove the woody part and place them in the Varoma dish.
We cover the Varoma and place it in its position. Program 20 min/Varoma/speed 1.
Strain the broth through a fine mesh strainer and set aside.
Remove the wild asparagus, cut into pieces of 1 or 2 cm and set aside.
Remove the shells of the cuttlefish, if desired we can reserve some without removing to decorate when serving the dish. Reserve the bodies of the cuttlefish. As the clams are usually small in size, removing the bodies is a bit laborious, you can do it while the risotto is cooking.
Wash the glass.
02: Cook the risotto
4 photos
Risotto with wild asparagus and mussels with Thermomix
Put the diced onion and oil in the glass. We chop programming 2 sec/speed 5 and lower the remains of onion from the walls of the glass. Fry 3 min/120ºC/vel 1.
Add the SOS Special Risotto rice and fry for 3 min/120ºC/reverse rotation, vel 1.
Incorporate the white wine and program 1 min/Varoma/reverse rotation, vel 1 without using the measuring cup to allow the alcohol to evaporate.
Add the reserved fish broth and cook programming 14 min/100ºC/reverse rotation, vel 1.
The ideal is to add the hot broth through the nozzle in three times every three or four minutes so that the rice will release the starch gradually, but if we do not have those minutes to be in front of the machine, we can pour it all at the same time, which is what I have done on this occasion.
2 photos
Risotto of wild asparagus and clams with Thermomix
After cooking, we will get a tender and very mellow rice because of the starch that the rice grains have released.
Add the chopped wild asparagus (reserve some tips for garnish) and the reserved clam bodies (do not add the shelled clams reserved for garnish). Taste and add salt if necessary.
Stir gently with the spatula. Optionally we can add some butter, but in this case it is so buttery that I have not done it, so as not to add calories.
03: Serve the mussels and wild mushrooms risotto
Serve the risotto on the plates and decorate with the asparagus tips and the reserved mussels. Sprinkle with grated or flaked Parmesan cheese, better if it is freshly cut or grated as its flavor will be more intense; the one we buy in the supermarket has much less flavor. If we grate it in the Thermomix add it to the glass cut into cubes and program 10 sec/progressive speed 5 – 10.
It is important to serve the risotto immediately after being finished in order to enjoy the most of its mellowness and that it is not overdone .
Result
The result of this preparation is a delicious rice that is very mellow and also hearty, so it can be a perfect main dish along with a light starter.
Risottos are very versatile and admit a multitude of ingredients, I leave you several ideas to prepare without a food processor, in the traditional way:
Risottos are very versatile and admit a multitude of ingredients, I leave you several ideas to prepare without a food processor, in the traditional way:
