spring risotto with asparagus, lemon + parmesan
I’ve gone off on risotto rants in previous posts, so I’ll save you from my diatribe this time. But just know, great risotto is all about texture. There are 948539457 images floating around on Pinterest of shitty risottos. Risotto should spread gently in a bowl when you serve it. LIKE LAVA. I feel like I’ve said “like lava” a million times now, but it’s true. Risotto shouldn’t be served on a plate. If you can pile risotto on a plate, you are doing something very wrong. Risotto shouldn’t be soupy or stiffy, but somewhere in the middle. Just very creamy, to be eaten with a spoon. I know this sounds specific, and it is, but I’ve also eaten too many shitty risottos at restaurants to continue to perpetuate the bullshit. Just remember that, risotto should gently flow when ladled into a bowl.
Otherwise, this is an extremely easy recipe that comes together in about 20 minutes, making it an awesome weeknight meal. It’s funny because I think people perceive it as fancy, but in reality it boils down to rice, butter, broth and cheese. It’s extremely customizable and you can add just about anything to it. This is why I love it for random nights when I’m trying to rid my fridge of all its vegetable/meat stragglers. It’s comforting and hearty, but truth be told—I eat it yearound. If you feel nervous about making it, this recipe was my ‘recipe of the week’ that I made step by step on Instagram, so you can watch it start to finish here. I hope you guys have found my weekly recipes helpful! I know that so many people out there are visual learners and I totally get that. Plus, some steps are hard to describe. How do you describe the texture of the rice when it needs more broth? Some recipes really benefit from visual representations. Anyway, I hope you enjoy the recipe! Buon Appetito!