Tuesday, June 06, 2006

Asparagus Risotto

On Saturday, as it was a beautiful summer's evening in London, Tinseltroos and I made asparagus risotto and ate it out in the grotto at the bottom of the garden at Atrocity Mansions. We didn't follow a recipe and yet it all turned out rather well, so here's the whole darn thingy:

(for 2 fairly hungry people)

Steam about 5 spears per person but chop them up into inch and half long sections. Whilst you are doing this, put a good slug of olive oil in your risotto pan along with a knob of butter and gently fry half a finely chopped onion till it's translucent. Add in risotto rice and stir for a couple of minutes to allow every grain to get a covering of oil. Slowly add 1/5 bottle of dry white wine till it's absorbed then begin to add vegetable stock whilst continually stirring. Keep the stock hot - risottos don't like having cold liquids added to them as they cook. Add the asparagus and a handful of torn up mint to the rice and continue to stir and add stock as needed. Steam some sliced french beans and then add them to the pan. Add salt, pepper and grated Parmesan to taste. When the risotto rice is cooked stir in a couple of teaspoons full of creme fraiche to add a shine to the sauce. Serve with Parmesan and torn mint leaves on top.

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