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

1. 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.

2. 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.

3. 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.

4. Assemble the Dish:

   • Plate the risotto first, and the sliced abanico on top.
   • Enjoy!