I've never made risotto before tonight. When I saw the idea for a wild mushroom and asparagus risotto I wanted to see if I could make it. I typed the title of the recipe in to the search engine and the first one that pulled up was a recipe from Alton Brown. So I printed out the recipe, headed to the store and cooked up a pretty tasty risotto.
It took me 50 minutes to make the risotto so give yourself some extra time. If you figure out how to make it quiker, let me know LOL.
I'm not much of a lemon person either, so next time I will be leaving the lemon zest out and add garlic to taste. I would also saute the asparagus in butter and garlic but not for too long. The al dente texture of the asparagus with the creamy goodness of the rice works really well together.
I will say that I did not originally add the salt and pepper that Mr. Brown had and wish I had. I'll be honest, I did not read the recipe correctly.
Other ways to change up the recipe would be to add a different type of cheese. I'm looking forward to making this recipe again and before adding the Parmesan cheese, divide the rice in to 3 or 4 bowls and adding different cheeses - maybe a nice asiago, permigiano reggiano, manchego maybe even a mizithra cheese. Now I'm not saying that any of the above cheeses will work but I will let you know.
Anyway, go to the link that I have provided and you will find Alton Brown's recipe for Wild Mushroom & Asapargus Risotto.
Enjoy!
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