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.