It's asparagus season, so a new recipe. The river cafe take on asparagus risotto. The predictable complex recipe involves splittling the asparagus stalk into three sections, and treating each differently. Here the middle section is pulsed with chicken stock
The outcome was well worth it. An intense summary flavour rewarded all the work and washing up needed!
6 Comments:
T- 10mins and counting for ours!!
will email you pics later - ours smells yummy...
(if you cannot get poppy seeds i can get some very easily and post them to you).
Once you had finished cooking did you say:
"The time for stalking is over, its time to taste the soup"
Blimey that sounds like hard work! Lamb Massala Kibabs for us tonight (homemade, by the other half, obviously)
EK
For me risotto always falls into the 'sort of hard work' category.
What do I mean? Well, you are there for a long time chopping and stirring, but it's very relaxing, and there's none of the last minute panic of something like a cooked breakfast or a roast.
I have a risotto receipe where you don't have to stir all the time.
Just cook it in the oven.
It's in a book called 'Cordon Bleu - Plats Uniques'.
http://www.amazon.co.uk/Summer-Cordon-Bleu-Home-Collection/dp/9625934502/ref=sr_1_35?ie=UTF8&s=books&qid=1212346284&sr=8-35
I've seen those books in English in Harrods
Olivier - thanks for the advice, I'll look up the recipe. Although I must admit that a little part of me actually enjoys the stirring!
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