Lemon and Asparagus Risotto from Nigel Slater's Kitchen Diaries
Nigel Slater's book The Kitchen Diaries is fun to read. Well I suppose it's fun if you like a memoir /cookbook sort of book. This one is my favorites. I'm hoping to acquite Notes from the Larder one day as it's a similar format.
Melt the butter in a wide, high-sided pan over a very low heat. Peel the Chop the onion finely. If your onion is larger than a golf ball you will only need half of it. Let it soften in the butter, stirring it from time to time so that it does not color.
Stir in the rice, folding the grains over in the butter with a spoon. Then pour in the wine or vermouth. Let it bubble down until the liquid has pretty much disappeared, then chop the asparagus into short lengths and set aside. Add a hefty ladleful of hot stock, turn the heat up a bit, then let the liquid almost disappear, before adding the pieces of asparagus and a second ladle of stock. Continue adding the stock as it boils down to almost nothing, until it has all gone. Stir the rice often, grating and squeezing the lemon as you go.
Season with salt, pepper, the lemon zest and juice, and continue cooking till the rice is creamy but has a little bite left in it. Stir in the cheese and eat immediately.
Note: it makes a huge difference using fresh parmesan instead of the containers of dried we use on pasta. It was the best risotto we ever made using the fresh.
Post a Comment for "Lemon and Asparagus Risotto from Nigel Slater's Kitchen Diaries"