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Clear Oxtail Soup with Marrow Dumplings and Risotto

Recipe for a clear oxtail soup with marrow dumplings and risotto as a refinement. Enjoy this traditional recipe.

Ingredients

  • 1 cup parboiled rice
  • 10 homemade dumplings
  • 600 ml clear oxtail soup with meat
  • 1 cup bouillon vegetable broth
  • pepper and salt
  • 1 bunch of parsley
  • 2 lovage branches

Preparation of oxtail soup

How to prepare a clear oxtail soup with marrow dumplings and risotto:

  1. Cook the risotto in boiling salted water for about 20 minutes and then drain through a sieve. By the way, the deep-frozen marrow dumplings in something place boiling water and let it cook on a very low flame for about ten minutes, but not cooking. Chop the parsley and the lovage separately.
  2. Heat the broth with the meat, and the bouillon vegetables with the lovage Add and simmer gently for about 6 minutes.
  3. Lift the finished marrow dumplings into the oxtail soup with a slotted spoon and add the parsley, season to taste, and arrange on soup plates. It is better to serve the risotto separately – so everyone at the table can serve themselves serve.

Ingredients marrow dumplings

  • 40 gr of bovine bone marrow
  • 1/2 roll from the day before
  • 3 sprigs of parsley finely chopped
  • 1 egg
  • 40 grams of breadcrumbs
  • salt and pepper (from the grinder)
  • nutmeg (freshly grated)
  • 600 ml meat broth

The preparation of the marrow dumplings

  1. Soak half a roll from the previous weekday in a warmed water bath and express thoroughly again; separate the bone marrow from the bone and very finely chop
  2. Render the pulp in a frying pan over low heat until it is runny and then stir until foamy (like butter), add the squeezed bread roll in flakes, and add the egg, parsley, breadcrumbs, nutmeg, pepper, and salt.
  3. Then work everything together into a smooth dumpling dough, around the whole thing leave to cool in the fridge for an hour. Form small dumplings from the dough and simmer in boiling hot broth to cook for about 10 minutes. However, do not let it boil, as there is a risk of it falling apart!
  4. Pour the broth with the dumplings into preheated soup bowls and add something Serve sprinkled with freshly chopped parsley.
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Wild Garlic Risotto: A Simple Recipe

Wild garlic risotto is the spring version of the Italian rice classic. Here you will find a delicious recipe for the aromatic main course.

Spring is wild garlic season. The green leaves are good for adding a garlic-like aroma to all kinds of dishes. Our simple risotto recipe also gets a special freshness from the wild garlic.

Do you want to collect wild garlic yourself? In another article, you will find tips for harvesting wild garlic.

Note: Our recipe for wild garlic risotto contains dairy products. Pay particular attention to organic quality with these ingredients. This way you can be sure that the products come from cows that have been raised humanely. We can particularly recommend the organic seals from Demeter, Bioland, and Naturland, as they stipulate stricter criteria than the EU organic seal.

Wild garlic risotto: A simple recipe

Ingredients:

1 small onion
250 grisotto rice
2 tbsp organic butter
100 mlorganic white wine
750 ml vegetable broth
1 handful of wild garlic
50 gOrganic Montello
Salt
pepper

Directions:

Cut the onion into small cubes. Wash the rice thoroughly under cold water in a colander.
Heat 1 tablespoon of butter in a medium saucepan over medium-high heat. Sauté the diced onions in it for about 3 minutes, stirring occasionally.
Then add the risotto rice to the pot and cook until translucent, 3 to 5 minutes, stirring occasionally. Add the white wine and simmer until the wine is almost gone, about 5 minutes.
In the meantime, prepare the vegetable broth so that you can use it while it is still hot. Turn the stove to low heat. Then add 2 ladlefuls of the stock to the rice and let it simmer, stirring occasionally. Continue until the broth is used up and the rice is cooked through. This takes about 30 minutes in total.
Wash the wild garlic and chop it into fine strips. Grate the Montello.
Stir the wild garlic, the Parmesan and the remaining butter into the risotto. Finally, season the wild garlic risotto with salt and pepper. Complete!

Wild garlic risotto: possible variations

A wild garlic risotto can easily be enriched with other ingredients. For example, you can start by frying a handful of chopped mushrooms together with the onions and then prepare the risotto as in the recipe. Or you stir finely diced smoked tofu into the wild garlic risotto before serving.

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Asparagus Risotto: Simple Recipe for the Asparagus Season

You can prepare asparagus risotto with green and white asparagus. You also need risotto rice, of course. We will show you a simple basic recipe for asparagus risotto.

When the asparagus season begins in April, you can prepare the fresh asparagus from the region in many different ways. If you don’t just want to eat it as a vegetable side dish, you can also use it in an asparagus risotto. You can find an easy recipe for it here.

Make sure to buy the ingredients for your asparagus risotto in organic quality and regionally. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic guidelines.

Asparagus risotto: ingredients for the recipe

For the asparagus risotto you can use white and green asparagus – whichever you prefer. You can also combine the two varieties, as in our recipe. For two portions of risotto with asparagus you need these ingredients:

250 g white asparagus
250 g green asparagus
2 shallots
150 g risotto rice
3 tbsp butter
100 ml white wine (e.g. organic wine)
500 ml vegetable stock (tip: make your own vegetable stock)
sugar, salt and pepper
the juice of half a lemon
a few walnuts
80 g (vegan) Parmesan

Tip: If you would rather only use one type of asparagus for your asparagus risotto, simply use 500 grams of the preferred variant. You can also use broken pieces of asparagus or leftovers of cooked asparagus from other dishes.

Recipe: Cook asparagus risotto in 7 steps

You should plan about an hour for the cooking of the asparagus risotto:

First you wash and peel the asparagus. Peel white asparagus completely, green asparagus you peel only the lower centimeters. You should cut off the woody ends.
Cut the asparagus into pieces about 3 centimeters long. You should not throw away the remaining skin of the asparagus. Instead, you can make an asparagus soup out of the shell.
Pour about 500 milliliters of water into a saucepan and add some sugar. Bring the mixture to a boil and then add the asparagus pieces. Let the asparagus simmer on low heat for about ten minutes. Then drain well.
Peel and dice the shallots. Heat some butter in a saucepan and sauté until translucent. Add the risotto rice and steam it until translucent. But be careful: he shouldn’t get brown.
Pour the white wine into the saucepan and stir well until it has completely evaporated. Now gradually add some vegetable broth so that the rice is always just covered. This all takes about 20 to 25 minutes. Meanwhile, you should keep stirring well so that nothing burns. At the end, the asparagus risotto should have a creamy consistency and not be too runny. So if you don’t use up all of the vegetable broth, that’s no problem.
When the risotto has reached the desired consistency, add the asparagus pieces, a tablespoon of butter, the juice of half a lemon and about 50 grams of grated (vegan) Parmesan.
Season with salt and pepper and gently stir the asparagus risotto. Divide between two plates and garnish with the remaining Parmesan and walnuts. Tip: You can roast the walnut kernels in the pan for a few minutes beforehand.

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