Middle Spring Risotto
The asparagus binge continues...
- Risotto — I have found that the quality of your risotto is directly proportional to the quality of your stock. Homemade chicken stock is best, any other sort of homemade stock is good, bouillon cubes are unacceptable. It's also good to leave a little liquid in the finished product. If you can carve a sculpture out of your risotto, you have a problem. Finally, I usually finish with a generous amount of Parmesan, although in this case I left it out in order not to obscure the taste of the asparagus.
- Asparagus — Steam the asparagus; cut off the tips and reserve; puree the stalks with a bit of liquid.
- Marriage — Remove the risotto from the heat, stir in the asparagus puree, adjust salt. Serve in bowls and garnish with asparagus tips, black pepper, and green onion.
Posted at 19:20 on Thu, 02 Apr 2009 in category food | Comments (7)
Fri Apr 3 07:30:27 2009
Moolay: This looks great. Totally agree on the homemade chicken stock—it makes a huge difference. I also love the idea of the stalk purée. Definitely going to have to try that. Now, if only the asparagus would start popping up on the east coast...
Sat Apr 4 14:37:06 2009
jillian: mmmm. i think asparagus risotto is my favorite. i use the bittman recipe. also-- getting into the pizza thing... i think alex sent you pics.Sun Apr 5 13:42:35 2009
subnaught: Hey there Moolay. The puree definitely worked well. I just wish I had had more asparagus. As you can see I didn't get too much color.Jillian, those were some nice-looking pizzas.
Tue Apr 14 06:48:02 2009
Lars: I'm late in responding, but I admittedly purchase my chicken broth at an organic shop. Obviously, homemade is best. Also, I like to pour over the sautéed rice a good dry Mosel Riesling. It gives the risotto acidity and flavor.Tue Apr 14 09:52:43 2009
subnaught: Hi Lars, it's good to see you here!I generally find good dry Mosel Riesling too delicious to cook with, but I'll give it a try.
Speaking of which, I tasted some very nice trockens from Stefan Winter in Rheinhessen. Have you had those?
Tue Apr 14 23:09:28 2009
Lars: Prices are less expensive at the source for pouring a glass over the risotto.No, I'm unfamiliar with Stefan Winter's wines.
