Monday, April 9, 2012

Lemon Basil Risotto and Asparagus

You could if you wanted to add the Asparagus to the Risotto, but I like it on the side as a refreshing counter to the creamy Risotto. Simple fried Perch would make for a lovely dinner party, but certainly not necessary.

This is a very simple dish tart with lemon and redolent of basil.  I have freely adapted this from Rose Grey

Lemon Basil Risotto

In a medium size heavy bottomed sauce pan melt 2 Tablespoons of Unsalted Butter, add 1/2 of a roughly chopped Red Onion and 1 celery stock.  Saute until translucent and soft (about 8 minutes) then add 1 finely chopped Garlic Clove and a handful of Celery Leaves. Stir to incorporate and then add 3/4 cup risotto rice.  To this mixture add 1/3 cup of dry Vermouth, which will bubble up and quickly become absorbed.  Slowly a ladleful at a time add 2 cups of Vegetable stock.

Stirring constantly not adding the next ladleful of stock until the previous one has been absorbed.  This should take about 15-20 minutes.  When the rice is soft but not mushy add the grated Rind and Juice of 1 Lemon, 1/3 cup of grated Parmesan and 2 1/2 Tablespoons of Marscapone Cheese. Stir until well incorporated then add 3 generous tablespoons of finely chopped fresh Basil.

I like to add up to as much as another 1/3 cup of parmesan to this you can either add this to taste before serving or serve it on the side.  Garnish with more Basil.

1 comment:

Carole said...

Hi there, this is a really nice post about asparagus. It would be great if you linked to it in my Food on Friday series. This week it is about all things asparagus. Food on Friday

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