Risotto is one of our favourite comfort food and asparagus is now in season.
We (team work between M and I) we were hungry and tired but still wanted to eat hot yummy cooked food we had risotto, after yesterday no carbohydrate supper.
Ingredients…
A bunch of asparagus
1 Onions finely sliced
Garlic crushed
Half of red pepper chopped
Yellow part of the leek fine chopped
Canaroli rice
Stock or broth
Asparagus ready for slicing
1) Clean the asparagus, cut the hard part and slice the delicate part
2) Heat olive oil and add the garlic onions, pepper and leeks. Sautee without colour
3) Add the sliced asparagus for 2 to 3 mins
4) Then add the carnaroli rice, stir.
5) Add broth or stock or dry white wine preferably Italian.
6) After 10 mins stir again, add more stock if necessary
7) Cook for 16 to 18mins, depends how you like your risotto.
8)Season to taste with freshly ground pepper.
9) Serve with grated parmesan.
Since M stirred our last bits of parmesan to the risotto we added rocket leaves and grated cheddar (we found just the other day)
RISO CARNAROLI /CARNAROLI RICE
This is the king of risotto rice.High in starch it can absorb liquid for a long time while remaining ‘al dente’. Becomes wonderfully creamy. You can find this mostly at gourmet shops.
When we cook however we don’t really measure, but those you want to try this out I can figure out basic measurements.
7 Comments
Those are the best photos I have seen of a terrific looking risotto! Bravo! Makes me hungry!
Love the close-up asparagus pic! What camera did you use there?
Thanks for sharing the recipe in your food blog, but I don’t think I am courageous enough to cook “Risotto with Asparagus.”
Bis bald.
MARKETMAN: many thanks the risotto was perfect, it didnt matter much that we ran out of parmessan.
I love risotto with chanterelles and for abit of luxury truffle oil. Or with baby squids… roasted pumpkins but let enjoy the asparagus season first.
JAYRED: My husbands 5 years old fuji Fine Pix digi cam, am saving up for the EOS20D body only since the zoom lens of my EOS analogue can be used for the EOS D series. I miss using the 300mm esp when I travel.
Speaking of Asparagus not risotto the best cream soup I had was in Schweiz at Bad Balgach near Alstatten my canton
Look I had my failures with risotto.. I burned the bottom once, I had too soggy I had the veg over cooked… trials and errors
Great photos, Sha. It must have tasted heavenly, too. I’ve been planning on trying to cook risotto ‘coz I’ve been too indimidated before. Is it easy?
how is the kind of rice that you used for this recipe compared to alburio? risotto is a favorite of mine but stirring it requires a lot of effort.
wire whisk:
CANAROLI is more expensive, more creamier when cooked and perfect for an al dente cooking, thus the KING OF RISOTTO RICE
Arborio is a common type….
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[...] 2) Risotto – I should say with asparagus (not canned please) and with mushrooms with a bit of truffle oil. I have once tasted with baby cuttle fish, have not cooked this one yet. It was at GREYHOUND, one of the finest gastro pub I have been to. It won a Michelen months after we went there. Oslo’s Grand Hotel, serve this with chorizo.Yummy!Risotto Milanese will be fine too, the scent of the saffron will send me to 7th heaven. [...]
[...] Then I remember, I received a box of RISO SUPERFINO CARNAROLI as a Christmas present. Risotto is not only with Arborio rice, carnaroli is far superior and creamier. [...]