I sort of made this up as I went along. I’ve made many risottos before, so I’ve gotten then hang of them after a while, there’s a simpleness to the process that you’ll discover after making risottos a few times. Risottos are a great accent to a dish where you may have a piece of fish or chicken, or if you’re a vegetarian, incorporate some vegetables, like this recipe.
1 Tablespoon Butter
1 Tablespoon Olive Oil
3 Cloves Garlic, finely minced, or grated into a sort of garlic paste
1 Cup Carnaroli Rice
2/3 Cup Dry White Wine (or broth, or water if you don’t want to use wine)
4 Cups Chicken or Vegetable Broth
1 Cup Frozen Peas (immerse in boiling water, and then drain)
1 Bunch Thin Asparagus, Roasted with Lime Juice, Olive Oil, Salt, Pepper, at 475º for 5 minutes, and then cut into 1 inch pieces
1.5 Tablespoons Mascarpone
1 Tablespoon Freshly Grated Parmesan, and some extra for decoration
2 Tablespoons Freshly Chopped Dill
1 Tablespoon Freshly Chopped Mint Leaves
Start by pouring the chicken or vegetable broth in a saucepan, and set aside at a low heat. Melt the butter with the olive oil in a large frying pan (preferably one with taller sides), then add the garlic paste to the pan. Break up the garlic, and when it starts to turn golden brown, add the rice to the pan. Start to toast the rice in the pan, and when it is coated with the oil and butter and starts to turn golden brown, add the wine, and let it reduce. When the wine starts to disappear, add a ladle of the broth, and continue to cook, stirring occasionally until the broth reduces, then add another ladle all over again for 15 minutes.
After 15 minutes, the rice should be almost cooked, and it is okay to add the vegetables. Mix them in with the rice and add one last ladle of broth. When the broth reduces, add the mascarpone, and the parmesan. Let the cheeses melt and test the rice to see if it is chewy, and not mushy, then your risotto is done. Turn off the heat and add in the herbs, serve and sprinkle with parmesan.
Minty Asparagus Pesto
3 Stalks Steamed Asparagus
2 Mint Leaves
1 Garlic Clove
1 Teaspoon Grated Parmesan
Handful of Basil Leaves
1-2 Tablespoons Olive Oil
Put all ingredients in a food processor, and slowly add the olive oil slowly until all of the ingredients turn into a pesto.
I put the Salmon skin side down in a pan with heated olive oil, sprinkled a little salt on it, and then spread the pesto on top. I cooked the fish with a top on the pan for four to five minutes, then I flipped over the fish, and cooked it for another two to three minutes, flipped it back, and collected some of the pesto to spread on top, and voilà!
Love and Happy Spatulas,