. . . gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good restaurant; six people . . . dining in a good home.
~M.F.K. Fisher
The highpoint this weekend was a birthday dinner that my daughter and I put together. Tarragon chicken, roasted asparagus and risotto. My daughter is a vegetarian so the risotto was vegetarian...oh yes, and outstanding. She is phenomenal and flexible. She even made a turkey for Thanksgiving...very challenging for a vegetarian! A great meal and great company. Nothing like family! Annie's risotto and asparagus recipes follow. This recipe is the result of her efforts to recreate a risotto she had when she and her husband were dining at the Lagoon restaurant in Bora Bora.
RECIPE...
Annie's Saffron Risotto and Asparagus
Keep 8 cups vegetable stock (not reduced sodium if flavor matters!) simmering in a saucepan.
In a large skillet: Chop 1/2 large onion and saute in 2 TB butter until translucent but not brown. Add 2 cups risotto/arborio rice and saute 1 min then add 1/2 cup white wine. Add I cup broth at a time stirring constantly until risotto is soft, 20ish minutes. When soft add a decent pinch of saffron and stir and then stir in about a cup of FRESHLY (super important) grated parmesan cheese and some sea salt and pepper to taste!
I always serve w/roasted asparagus which is asparagus tossed in olive oil and sea salt with a few cloves of garlic cut in half. Put in 450 deg oven and start checking after 10 min until at desired doneness or do the same but put on grill (we do that a lot).
In a large skillet: Chop 1/2 large onion and saute in 2 TB butter until translucent but not brown. Add 2 cups risotto/arborio rice and saute 1 min then add 1/2 cup white wine. Add I cup broth at a time stirring constantly until risotto is soft, 20ish minutes. When soft add a decent pinch of saffron and stir and then stir in about a cup of FRESHLY (super important) grated parmesan cheese and some sea salt and pepper to taste!
I always serve w/roasted asparagus which is asparagus tossed in olive oil and sea salt with a few cloves of garlic cut in half. Put in 450 deg oven and start checking after 10 min until at desired doneness or do the same but put on grill (we do that a lot).
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