{"id":6785,"date":"2021-04-29T15:27:00","date_gmt":"2021-04-29T14:27:00","guid":{"rendered":"https:\/\/moniberic.com\/risotto-desparrecs-i-cruixent-de-pernil-de-bellota-iberic-i-parmesa\/"},"modified":"2023-10-23T14:56:28","modified_gmt":"2023-10-23T13:56:28","slug":"risotto-of-wild-asparagus-and-crispy-iberian-ham-and-parmesan-cheese","status":"publish","type":"post","link":"https:\/\/moniberic.com\/en\/risotto-of-wild-asparagus-and-crispy-iberian-ham-and-parmesan-cheese\/","title":{"rendered":"Risotto of wild asparagus and crispy iberian ham and parmesan cheese"},"content":{"rendered":"\n<p>Today we propose a recipe of risotto, in this one we will use shavings of Iberian acorn-fed ham wraps, but you can use the quality you like the most.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/moniberic.com\/wp-content\/uploads\/2023\/10\/viruta-300x200-1.jpg\" alt=\"\" class=\"wp-image-6773\"\/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Risotto of wild asparagus and crispy iberian ham and parmesan cheese<\/strong><\/h3>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p>\u2013 1 bunch of wild asparagus.<\/p>\n\n\n\n<p>\u2013 1 bunch of garlic.<\/p>\n\n\n\n<p>\u2013 4 shallots.<\/p>\n\n\n\n<p>\u2013 \u00bd glass of white wine.<\/p>\n\n\n\n<p>\u2013 1,5l. of vegetable broth.<\/p>\n\n\n\n<p>\u2013 650g. of arborio rice.<\/p>\n\n\n\n<p>\u2013 100g. grated Parmesan cheese.<\/p>\n\n\n\n<p>\u2013 100g. of shavings of Iberian acorn-fed ham.<\/p>\n\n\n\n<p>\u2013 2 c.c. of butter.<\/p>\n\n\n\n<p>\u2013 Virgin olive oil.<\/p>\n\n\n\n<p>\u2013 Salt.<\/p>\n\n\n\n<p><strong>Elaboration:<\/strong><\/p>\n\n\n\n<p>Clean the asparagus and garlic, cut them into small pieces, reserving some asparagus tips. Chop the shallots.<\/p>\n\n\n\n<p>Heat the broth in a pot over low heat.<\/p>\n\n\n\n<p>In a casserole with the oil and a knob of butter, cook the asparagus, the tender garlic and the shallot, without letting the shallot get too much color, otherwise it may take on a bitter taste. Deglaze with the white wine.<\/p>\n\n\n\n<p>Add the rice and let it saut\u00e9 for three minutes. Drizzle the rice with the hot broth and stir.<\/p>\n\n\n\n<p>Do not add more broth until the previous one has been absorbed. When the rice is cooked (about 13\/15 minutes), add the Parmesan.<\/p>\n\n\n\n<p>Finally add the butter.<\/p>\n\n\n\n<p><strong><em>For the crispy Iberian acorn ham and parmesan:<\/em><\/strong><\/p>\n\n\n\n<p>Turn on the oven to 180 degrees.<\/p>\n\n\n\n<p>On a silicone baking mat and with the help of a round mold, fill the base of the mold with shavings of Iberian acorn ham and grated Parmesan. Leave to bake for about 3 minutes and remove from the oven. Once cold, remove with a spatula.<\/p>\n\n\n\n<p>Serve the rice with the asparagus tips and the crispy Iberian acorn-fed ham and Parmesan.<\/p>\n\n\n\n<p>Enjoy it!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/moniberic.com\/wp-content\/uploads\/2023\/10\/Rissoto-con-crujiente-de-jamon-de-bellota-iberico-300x300-1.jpg\" alt=\"\" class=\"wp-image-6777\" srcset=\"https:\/\/moniberic.com\/wp-content\/uploads\/2023\/10\/Rissoto-con-crujiente-de-jamon-de-bellota-iberico-300x300-1.jpg 300w, https:\/\/moniberic.com\/wp-content\/uploads\/2023\/10\/Rissoto-con-crujiente-de-jamon-de-bellota-iberico-300x300-1-150x150.jpg 150w, https:\/\/moniberic.com\/wp-content\/uploads\/2023\/10\/Rissoto-con-crujiente-de-jamon-de-bellota-iberico-300x300-1-100x100.jpg 100w, https:\/\/moniberic.com\/wp-content\/uploads\/2023\/10\/Rissoto-con-crujiente-de-jamon-de-bellota-iberico-300x300-1-50x50.jpg 50w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Today we propose a recipe of risotto, in this one we will use shavings of Iberian acorn-fed ham wraps, but you can use the quality you like the most. Risotto of wild asparagus and crispy iberian ham and parmesan cheese Ingredients: \u2013 1 bunch of wild asparagus. \u2013 1 bunch of garlic. \u2013 4 shallots. [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":6779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[397,402],"tags":[],"class_list":["post-6785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian-ham","category-recipes-with-ham"],"_links":{"self":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/6785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/comments?post=6785"}],"version-history":[{"count":0,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/6785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media\/6779"}],"wp:attachment":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media?parent=6785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/categories?post=6785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/tags?post=6785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}