You are|Are|Again} looking for idea recipes skrey, asparagus and risotto that are interesting? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious skrey, asparagus and risotto should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of skrey, asparagus and risotto, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare skrey, asparagus and risotto delicious home, because as long as you know the trick, this dish is can become dish special.

Ingredients and seasonings must exist in prepare

1. Prepare 1 bunch green asparagus
2. Prepare 300 gr skrey with skin
3. Prepare Salt and pepper
4. Take Olive oil
5. Prepare 20 gr +15 gr butter
6. Prepare 1 milk cup or 2 ts cream
7. Use 2 tb white wine
8. Prepare 150 gr alborio rice
9. Take 300 ml warm stock (fish, chicken or mushroom.)
10. Prepare 25 gr grated parmesan or grano pandano

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Steps to cook Skrey, asparagus and risotto:

1. Peel the asparagus with a speed peeler
2. Cover with olive oil, salt and White pepper
3. Grill in a flaming hot dry grill pan
4. Start the risotto. Heat 2 tb of oil cover the rice in the oil. Gradually put the stock in and stir until the stock is absorbed
5. The riced must be cooked but still have a slight bite
6. Finish the risotto with the 20 gr butter and cheese.
7. Rub the fish with oil and season with salt and pepper.
8. Fry in a non-stick pan. Skin side down. Bake for 6 min turn and bake for another 2 min
9. Optional. Add the end of the cooking time put in 10 gr butter, 50 ml water and cream. Reduce until you have a jus.
10. Serve
11. Done and ready to serve!

Originating from Venetian cuisine, this risotto is truly mouthwatering. Meal Type Appetizers & Snacks Pic by Christina Bønding. This risotto is the definition of the word "spring". Fresh peas, buds of delicious asparagus and creamy cheese. It's topped with a beautiful oil made of fresh parsley.

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