Try out our Ibérico Abanico Risotto for a delicious twist on a classic dish. This recipe combines the creamy texture of risotto with the rich flavors of Campo Grande Ibérico Abanico. With a fresh basil and parsley green sauce, this meal is perfect for a special dinner or when you want to make something a little extra. Easy to follow and full of flavor, this risotto is sure to be a hit.
Recipe for Seared Abanico with Green Risotto of Fresh Basil & Asparagus
Ingredients
- 1 pack of Campo Grande Ibérico Abanico steak
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 1/2 cup olive oil
- 2 tablespoons butter
- 2 shallots, finely chopped
- 10 asparagus, trimmed and cut into small pieces
- 1 1/2 cups risotto (Arborio rice)
- 4-5 cups chicken or vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons extra butter (optional, for finishing)
- Salt and pepper, to taste
- Black pepper, to taste
Instructions
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Prepare the Green Sauce:
- In a blender or food processor, combine the basil, parsley, and olive oil.
- Blend until smooth. Season with salt to taste. Set aside.
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Cook the Risotto:
- In a large pan, melt 2 tablespoons of butter over medium heat.
- Add the finely chopped shallots and sauté until they become translucent.
- Stir in the asparagus pieces and cook for about 2-3 minutes.
- Add the risotto rice and stir to coat it with the butter, shallots, and asparagus.
- Gradually add the warm broth, one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed before adding the next. Continue until the rice is creamy and cooked to your desired texture, about 18-20 minutes.
- Stir in the green sauce and mix well.
- Add the grated Parmesan cheese and extra butter if desired. Season with salt and pepper to taste. Remove from heat and keep warm.
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Cook the Ibérico Abanico:
- Clean the excess fat from the abanico and save it to cook with later.
- Heat a skillet over medium-high heat and add the trimmings to cook the Abanico in its own fat.
- Season the Ibérico Abanico with salt and pepper on both sides.
- Cook the Ibérico Abanico for 2-3 minutes per side, depending on your preferred level of doneness.this cooking time is for a medium rare doneness.
- Remove from heat and let it rest for 5 minutes. Then, slice it against the grain.
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Assemble the Dish:
- Plate the risotto first, and the sliced abanico on top.
- Enjoy!