Last Night’s Dinner: Spring risotto

Monday 4 April

I was inspired by a feature at rufusguide.wordpress.com to make a risotto and, what with it being Spring, some light, fresh greens seemed the thing to add. I love a risotto with in-season British asparagus and peas – all just al dente so you get a little crunch among the nutty grains of rice and oozing, savoury sauciness. I added some baby spinach leaves to this risotto, too. Rufus gives a pretty good assessment of how to make a good risotto here. I’ll just add that no one wants a risotto the texture of rice pudding, so don’t overcook it. Neither should it be claggy – please don’t bake your risotto as Delia Smith does. The grains should be loose but still have, I think, the tiniest bit of bite to them and, while creamy, it shouldn’t be sweet – think savoury and season accordingly but carefully. A rich flavour needs develop in the liquor that thickly surrounds the grains – this will usually be a combination of olive oil, butter and parmesan, added as the rice settles after cooking. And lastly, in most cases, don’t add all your vegetables (whether asparagus or mushrooms or tomatoes, among many) as the rice starts to cook. Greens can be added near the end; mushrooms – for a mushroom risotto – can be pan fried first and scattered on top to serve, as long as you cook the rice in a stock made with dried mushrooms; tomatoes too can be run through the rice at a late stage – so roast them perhaps, with thyme or rosemary, or make a small tomato sauce to stir in. The options are endless. And lastly, for the love of food, please use proper risotto rice. Long grain rices and paella rices are all very wonderful, but no use whatsoever for risotto.

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2 Responses to “Last Night’s Dinner: Spring risotto”

  1. That looks great. That asparagus looks simply amazing. And you’re so right about needing aborio.

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