Here are some photos of a recent dish done for work, it is a light and summery risotto made with baby asparagus, sugar snaps, peas, spring onions, tossed with a bit of pesto and topped with parmesan shavings.
To get the risotto green its best to make a white wine and cream reduction with spinach blended in for the colour, then save this for finishing the risotto, blanche all the vegetables so there al dente then chill, make up the risotto with white wine and veg stock, when it is al dente add the whitewine/cream/spinach reduction.
Add the vegetables last, cook whilst constantly stirring to make sure it doesn't stick for a couple of minutes, then serve in a deep bowl with some shavings of parmesan, and a sprinkle of fresh herbs, here it is mixed with a bit of pesto and dressed with a bit of olive oil, but a nice herb oil (basil, thyme,chive) or truffle oil would work well.
No comments:
Post a Comment