5.12.2009

Asparagus Spear and Pea Risotto

This was a very "spring-y" dish. I kept to seasonal ingredients but wanted a rich base since there is still a chill in the air.

2 tbsp butter
3 cups of chicken stock
1/2 cup of rice
1/2 cup of asparagus spears
1/2 cup of shelled peas
pinch of salt
a little young Gruyere cheese

In a heavy saucepan, melt butter and add the rice, just to toast for 40 seconds or so. Add 1 cup of the stock and cook it down on medium heat, until most of the water is absorbed. Mix with a wooden spoon and add asparagus and remaining stock in small amounts letting it evaporate. You really have to watch the stove here, and it pays off at the end. When the rice in almost done, add the peas. As you noticed in most of my recipes, I prefer to keep peas as fresh as possible, since I don't love the texture of cooked peas. If you like them slightly mushy, feel free to add them in with a little more time reserved. Take off the stove when the rice is tender and creamy. Add a bit of salt and the cheese.

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