I don’t know about you but I love a good risotto.
I like it’s creamenes and when ones you have cracked the code it is extremely easy and can make a risotto with about any thing ones you now how to do it.
The secret is butter and parmesan.
I found these delicious green asparagus a couple of days ago. I know it’s not yet the season. Not before April but i was in need of something different then all those winter veggies.
And out came this amazing asparagus, lemon risotto.
Preparing it for dinner I began to get afraid about the kids, so I made pasta in case of “what if”. Well I could have spared me the pain because it was gone before I could say “seconds any one”
- One bash of green asparagus
- 1 lemon
- 1 onion
- 2 chicken stock cubes or veggie stock
- 1 litter of water
- 350 g of arbrio rice
- Olive oil
- 1/2 Glass of withe wine dry
- 100 g parmesan cheese
Wash the asparagus and snap the root of. The asparagus will snap over where it is fresh and good to eat while the other end is to dry. Cut the heads of and chop the rest in slices. Put aside for later.
Put the chicken broth cubes in hot water. Put a side.
Chop the oignons finely.
Put a casserole over middle heat and put a spoon of butter and one spoon of olive oil in the pan. Let it melt a little and add the oignons . Let the oignon sweat. Don’t forget to stir.
Add the rice.
Let it all heat up. It must not burn so don’t forget to stir. When the oignons and the rice gets a translucent look you add the wine. Let it evaporate. The alcohol will disappear but will give the rice a nice flavour.
Put half of the chicken stock in the risotto and add the asparagus and turn. Let the rice soak it all the liquid up.
Turn the heat down to a simmer.
When the stock is gone put the rest of the chicken broth in. Don’t forget to turn.
Taste the rice. Is it cooked or to raw?
If the stock is gone and the rice is still not done add some more water from the tab.
When all the liquid is gone add salt and pepper, the grated parmesan cheese and a spoon of butter. It will give the risotto the creamy essence. Stir well and let it rest for 2 min. This is the most important part of the risotto making.
Put the lemon under boiling water and dry it of. With a grater peel the zest of the lemon over the risotto. Turn and it is ready to serve.
With a potato pealer, peel the cheese and you get a beautiful slice of cheese you can decorate your risotto with. Serve the risotto hot from the pot.
Serve it with bread and a salad if you like.