Risotto with asparagus and lemon zest – 9 March 2012

D got home at almost 7:30, but still cooked a wonderful and delicious risotto.

He precooked a thin-sliced shallot, and then cooked a cup of riso in, eventually, about 5 cups of chicken stock from the freezer. He added asparagus, which he cooked right in the risotto, and some lemon zest, and some white wine that had been not good enough to drink sometime in the recent past. He also grated parmagiano over the top. It was a hearty, rather than light and delicate, risotto, quite appropriate for the still-coldish weather (though the sun was out happily today).

D chose our usual “Friday wine”, Cantina Zaccagnini Montepulciano d’Abruzzo, which was wonderful, as always. We also had almost the last of the Acme sweet batard. This bread is not my favorite – not as hearty as I prefer – but it’s a perfectly good bread.

This entry was posted in Meat as a flavoring, Risotto and tagged , , , . Bookmark the permalink.

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